You guys are making me jealous. Wife just bought a bottom round roast for me to try in the smoker but no stock like you. I remember buying a 1/4 of beef when we lived in NJ and 1/2 pig but haven't done anything like that recently. Good eating!your kind of light man I just put 1/2 of side in the freezer 2 briskets in that batch
Bind with Worcestershire and spice with simple SPG and Weber Honey garlic rub. Rested in Fridge for several hours then cooked at 250 until internal temp of 140 reached for perfect medium. I was very pleased with the outcome. No injection.Was thinking about doing one soon. Did you inject with anything? What kind of seasoning?