The beef bottom round can be found in a variety of weights -- usually between 3 and 30 lb. You can find smaller cuts at the supermarket, usually under 10 lb., or you can have your local butcher provide you with a larger cut. And bottom round, which is generally a tougher cut of beef than brisket, for example, can still turn out great in the smoker.
Fire up your smoker. Great wood choices for beef include oak, hickory, mesquite, pecan, apple, acadia, ash or cherry. The cooking temperature should start – and stay – at between 200 and 220 degrees Fahrenheit.
Put a pan with about one inch of water in the smoker. This will add moisture to the cooking environment, which will be key to keeping this dense cut of meat from drying out and getting tough.
Season your bottom round. You can use any rub of your choice. Find a good rub recipe online or create your own.
Put the bottom round in the smoker. You also may have to refill your water pan during the smoking process.
Once the meat's internal temperature hits about 135 degrees Fahrenheit, take it out of the smoker. Because this cut of meat can become dry and tough very easily, you want to take it out of the smoke a little early.
Let the bottom round stand for one hour. The internal temperature will rise about another 10 degrees as it stands.
Carve the bottom round. This is a dense cut of meat, so cut it against the grain for a moist and juicy shaved beef sandwich.