>Why not, sliced thin it can be a tasty cut of beef. Sure, not as tender as
>rib eye, or as much like bbq brisket, but it is good for what it is. I
>agree, 130 to 135 is plenty of temperature.
I think a lightly BBQ'd bottom round sliced thin for cold cut
sandwiches would be awesome. One of these days I'll certainly try it.
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