Smoked Bottom Round Roast on the Pit Boss Pro Series 1100......

Roast was coated with olive oil and then had layer of all purpose rub applied.

Set the Pit Boss to the smoke setting the the P Setting set to 7.

Let it smoke that way for about 1.5 hours.

Turned the temperature up to 300 and then waited.

Only wanted it to get up to an internal temp of 135-145 but got busy out front working in the yard and it went well over up to about 175-180.

Brought it in and wrapped it up and put it in a cooler for about 1.5 hours.

Pulled it out, sliced it up and had a great dinner, even though it was over cooked..was dry but it still tasted great..going to try this one again.