Barbecued Beef Clog(Boneless Beef Shoulder)

• 15 to 20 lb. clog or 5 lb. boneless shoulder roast
• Worcestershire sauce
• Tony's all purpose seasoning
• garlic powder
• onion powder
• Italian salad dressing

1. Sprinkle meat generously with Worcestershire.
2. Rub meat with Tony's, garlic powder and onion powder.
3. Place in refrigerator until time for cooking.
4. Let marinate at least 3 to 4 hours or overnight.
5. Heat pit until coals are glowing; cover with hickory chips which have been soaked in water.
6. Put meat on rack away from direct heat.
7. Cook at about 350u0b0 (moderate heat) about 3 hours, basting periodically with dressing.
8. Reduce heat in the pit or bring roast into the conventional oven and finish cooking at 225u0b0 two hours longer for the 5 pound roast and 12 hours longer for the 15 to 20 pound clog.
9. Baste at intervals all through the cooking.

clog, worcestershire sauce, garlic, onion, italian salad dressing

Taken from www.cookbooks.com/Recipe-Details.aspx?id=530573 (may not work)