Oven Deep Pit Barbecued Beef

• 8 -10 lbs boneless chuck roast
• 1/2 cup liquid smoke
• 2 tablespoons salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 2 tablespoons Lawry's Seasoned Salt
• 2 tablespoons barbecue seasoning

1. Start the day before serving.
2. Mix seasonings well and roll the roast in the mixture.
3. Pour the liquid smoke over the roast.
4. Tear 8 layers of heavy duty foil in approximately 24 inch lengths.
5. Wrap the roast in each piece of foil individually, sealing layer each well.
6. After using 4 lengths of foil, place roast in a large brown grocery bag and seal with masking tape.
7. Continue with the other 4 lengths of foil, again, sealing well.
8. Place in a large roasting pan and put into a 200u0b0F oven for 24 hours.
9. Do NOT disturb the meat while roasting.

chuck roast, liquid smoke, salt, black pepper, garlic, salt, barbecue seasoning

Taken from www.food.com/recipe/oven-deep-pit-barbecued-beef-24148 (may not work)