What to do with bottom round roast?

First off I just wanted to say hello and how much I enjoy this site. Before last summer, I was just a guy that had a cheap gas grill that I used a couple times during the week when the weather was nice. I always liked the taste of food grilled over charcoal, so I decided to get myself a Weber Kettle. Well, it wasn't long before I got hooked on cooking over live fire. I soon began trying some small scale smoking with my kettle and had some pretty good results. I recently bought myself a WSM and I now have BBQ fever. I've been trying new things every weekend since I bought it. Not even the cruddy winter weather has been holding me back.


Now that I've done the introduction thing, I really could use some help. I saw a couple of posts about doing pulled chuck roast so I thought I would give it a try. I went to the store yesterday and ended up buying a bottom round roast because it was on special. I figured a roast is a roast and it should work just fine :doh:. Well, I have since found out that the bottom round is a much leaner cut and I'm afraid it won't do well low and slow. Should I still try and smoke this thing at lower temps or would it do better with a hot and fast cook? I'd really appreciate any advice you guys could throw my way. Thanks!

Thanks for all of the responses! I knew I'd get some great ideas here. I found a couple of threads for pit beef and I think I'm going to give it a try.