Saw this bottom round at the store, about 2.5 pounds. I seasoned with a BBQ rub I make up, bagged and SV at 139 for about 28 hours. A couple of minutes in a cold water bath then a bit more seasoning and into the smoker at 200° for 2 hours with some pecan and apple. Used the Cookshack 025 for this as it is my smoker in the winter. Will give this a go on the Davey Crockett this summer.
Rub
1C Sugar (white)
1C Sea Salt
1/2C Paprika
1/4 C Chili Powder
1/4C Black Pepper ( I use a finer grind)
1/4C Garlic (Granulated)
1/4C Onion ( Granulated)
2T Chipoltle Powder
1t Cayenne
I use this on Pork, Chicken mostly. The GF likes it a lot so I tried it on Beef, it was pretty good, I am no a fan of sweet on Cow but this didn't have the sweetness to it.
I did not check the internal temp of finished roast, it was slightly pink as she will not eat it red looking, it was tender fork cutable with the grain and not at all dried out. Over all it was a success. I kept 2 slices and wrapped the rest up and gave to her brother in law. The 2 slices i had 2 days later they were in a ziploc bag I opened and put in microwave for 45 seconds on power 1 it was as good as when first cut.
