>One of the bigger BBQ places here in the Seattle area uses bottom round
>flats primarily for their BBQ beef. They don't use brisket at all. They
>slice it real thin and serve it on buns with sauce. Its not bad.
I'm in Kirkland, and know Seattle well. Which place are you talking
about? Maybe I know it. Also, I've only seen bottom round roasts that
are pretty, well, kinda round (except for the flat fat cap side). I've
never seen a bottom round flat. Sounds interesting.