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
- Start the day before serving.
- Mix seasonings well and roll the roast in the mixture.
- Pour the liquid smoke over the roast.
- Tear 8 layers of heavy duty foil in approximately 24 inch lengths.
- Wrap the roast in each piece of foil individually, sealing layer each well.
- After using 4 lengths of foil, place roast in a large brown grocery bag and seal with masking tape.
- Continue with the other 4 lengths of foil, again, sealing well.
- Place in a large roasting pan and put into a 200u0b0F oven for 24 hours.
- 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)