OK - Need some help here. My local (Kent) Top had bottom rounds on sale - by one get one. So 2 3.8 pounders are sitting in the frig. What's the best way to prepare? Can I treat them like I would brisket or butt? Serve sliced or shredded? What few web sites talk about cooking bottom rounds say to slice them against the grain and use them for sandwiches; if that is best, how do I tell what is "against the grain" once they are smoked.