Smoke to IT of 130 then refrigerate and slice really thin for great roast beef sandwiches. Does not have enough fat to cook like a brisket, JMHO.
Better for roast beef...but seriously good for that purpose. As already suggested, cook till 125 or so. Let it rest on the counter until it hits around 140-150, then slice in half & refrigerate. Take from the fridge & put in the freezer for about an hour(?). Pull from freezer & slice thin. Portion & freeze.
I wouldn't try smoking it whole. By the time it 130F IT, the rest of it is going to be overcooked and tough. I would cut it into 2 x 2 inch long strips, marinate it and rotisserie it till it hits 125F IT and let it rest.
Not at all. Cook it around 200-250...no higher...and it will cook fairly even through. It's only 12#.
Bottom round is widely used for roast beef.
Sous Vide to 125 then reverse sear...