'lil' John's Oven Deep Pit

Submitted by Johnney

"A well seasoned shredded beef recipe that will keep em' commin'. Slow cooked and the aroma in your house will drive em' nuts! Its enough for a large dinner party. And the leftovers are even better the next day, if there's any left that is."

 

• Ready In: 12hrs 30mins
• Ingredients: 9
• Serves: 10-30

ingredients

• 8 -10 lbs boneless beef chuck roast
• 1 -2 cup sauce soy sauce
• 1⁄2 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 1 tablespoon Lawry's Seasoned Salt
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons barbecue seasoning, mix (I use Pappy's Seasoning Mix)
• 2 tablespoons Old Bay Seasoning

directions

1. Additional Items needed: Large Roasting or Sheet Pan, Heavy Duty Aluminum Foil, Butchers String, Large Brown Paper Shopping Bag.
2. Tear 3 sheets of aluminum foil large enough to cover and seal meat.
3. Place meat in a mixing bowl and pour the soy sauce over meat and being sure to get the soy sauce all over the meat.
4. Place meat on the sheets of foil.
5. Mix all the dry seasonings together and rub over the top and sides of the meat.
6. Bring the first sheet of foil sides up and fold together being careful not to let the liquid run out, Then fold up the ends of the foil to seal, Make sure there are no leaks.
7. Continue folding up the remaining sheets of foil one at a time.
8. Carefully place the wrapped meat in the bottom of the Brown Paper Bag and fold the bag snugly and tie up with the two pieces of butchers string.
9. I like to refrigerate 1-2 hours before cooking, However you can cook right away.
10. When ready to cook preheat oven to 225°F.
11. Place the meat package (keep it in the foil and paper bag tied)in the roasting pan or sheet pan and cook for 12 hours.
12. Pull the packaged meat out and let rest for at least 10 minutes.
13. Remove the paper bag and carefully (It's Hot!) open the foil and lift the meat out with a spatula (the meat should be falling apart)and place into a deep container, Retain all the juices, with 2 forks shred the meat well and pour the remaining juices over the meat and stir.
14. Serve with sour cream, salsa or whatever ya like.

Reviews

[Meghan]

Yeah I think that rambling review was for something entirely different than this recipe. I was worried about making this, but it came out like heaven. So moist and tasty.

 

[Babe Pendleton]

I tried this recipe for our family reunion and this was gone in 60 sec. now everyone want a repeat.GREAT GREAT

 

[Polly H.]

In my hometown, deep pit beef was available at the local meat markets. I moved just three hours from home and no one knew what I was talking about when I would ask where to get it. I thought a pit was the only way to cook it. Out of desperation, I looked online and found this recipe. It is so good!!! It’s just like the market made it at home. So I’ve been sharing it with my new friends and neighbors. They all love it and want more of it. I did a smart thing (unusual for me). When I saw the list of spices, I got out a large jar and put the spices in it but I put 10x the amount of each spice into the jar. Now, when I make it, I pull out one jar instead of all the jars of spices. If only I had turned off the fan when measuring the spices. ??. I also don’t use the paper bag any more. It hasn’t seemed to make a difference. Great recipe!!

 

[MindyP679]

No offense to Robxxyy but I think he was reviewing another recipe. The smell of this cooking resembles an amazing roast, nothing like hot dogs and I don't see sugar or beer in the list of ingredients. I had to rate this because the seasonings alone make a FANTASTIC rub for meats. I use it on all my roasts now. I've made the deep pit twice and I have to say that I haven't noticed the paper bag make a difference but, it's delicious either way. Thanks for posting Johnney!

 

[Alicia Z.]

OMG! They love this recipe! I refuse to use the deep pit hole my husband dug especially for this meat. They prefer this over his TRI tip