Oven Deep Pit Barbecued Beef
- Ready In:
- 24hrs 20mins
- Ingredients:
- 7
- Serves:
-
16-20
ingredients
- 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
directions
- 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 200°F oven for 24 hours.
- Do NOT disturb the meat while roasting.
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Reviews
-
I cook on an outdoor smoker regularly, so when I ran this idea by the wife she was skeptical to say the least. But after I made this she really liked it and has already requested it again. Next time I think I will cut the liquid smoke in half as the artificial smoke flavor was a little on the strong side. The meat was VERY tender and had great flavor. Goes well with potatoes and carrots and a nice craft brewed stout!
RECIPE SUBMITTED BY
Garnet
United States