Bottom round

I bought a bottom round that is packaged like a brisket. It weighs 14.87 lbs. Question is should I cook it like a large roast take to 140 or 150 then let it rest or cook it more like a brisket? How long would you expect this to cook? Never saw one this size, but the price was good and thought I'd try it.

I didn't see that thread, but I did read it and the only problem is that one was for 2.5 lbs. and mine is 14.87 lbs. and has a fat cap almost like a brisket. It was packed in a cryovac.

Slat,

I was the one who started that thread, if i remeber correctly. I cooked my bottom round at about 225* for about an hour per pound--to 135*. I wrapped it in foil, then in a towel and let it sit for several hours. I cut it across the grain. It was pink in the middle and very tasty. But I think there's quite a bit of connective tissue in one of these and it was a bit chewy in places. Not tough, mind you, just when you ran across some of the connective tissue you had to rely on your teeth to break it down.