'lil' John's Oven Deep Pit

"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."
photo by Johnney photo by Johnney
photo by Johnney
Ready In:
12hrs 30mins




  • Additional Items needed: Large Roasting or Sheet Pan, Heavy Duty Aluminum Foil, Butchers String, Large Brown Paper Shopping Bag.
  • Tear 3 sheets of aluminum foil large enough to cover and seal meat.
  • 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.
  • Place meat on the sheets of foil.
  • Mix all the dry seasonings together and rub over the top and sides of the meat.
  • 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.
  • Continue folding up the remaining sheets of foil one at a time.
  • 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.
  • I like to refrigerate 1-2 hours before cooking, However you can cook right away.
  • When ready to cook preheat oven to 225°F.
  • 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.
  • Pull the packaged meat out and let rest for at least 10 minutes.
  • 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.
  • Serve with sour cream, salsa or whatever ya like.

Questions & Replies

  1. I couldn't find an 8 to 10 lb chuck roast. If I use a 3 lb chuck roast, how long should that cook for?


  1. 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.
  2. I tried this recipe for our family reunion and this was gone in 60 sec. now everyone want a repeat.GREAT GREAT
  3. 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!!
  4. 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!
  5. 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


  1. I didn’t make this one but have my own recipe with liquid smoke and dry rub. You can’t go wrong with this method.
  2. I didn’t make this one but have my own recipe with liquid smoke and dry rub. You can’t go wrong with this method.


<P><FONT FACE="Times New Roman" SIZE="+1" COLOR="#663399"> I was born to John and Barbara Messmore, Mothers maiden name of Rupe, My family roots are from Kentucky, We moved to Chicago, Ill. when I was 2yrs of age so I consider that to be where Im from.<P>I lived half of my life there then my family moved to west to San Francisco, Ca. and thats when my life really began, I never learned so much about life as I did living there, It was a melting pot of people, I grew up during the "LOVE" era where it seemed that everyone shared everything with eachother,Kinda like here at Zaar, There were no expectations, no demands and it seemed that life was slower and full of energy, I miss that today.<P> I started cooking at the age if 15 learning from my Grandmother "Bertha Rupe" She was a Manager of an apartment building in San Francisco on the corner of "Post & Polk" Street where all the old ladies just thought I was so "Cute" a lot of my recipes as I can remember them come from all of them.<P>Later in 1971 at the age of 17 I joined the Navy and thats where most of my culinary training came from, I was a cook on my ship the "USS KIRK DE-1087" Whats weird is that the building address on post and polk was 1087, It was a Destroyer Escort to the Carrier "Kitty Hawk", I cooked for a crew of about 300, Its funny, when I got out and cooked for friends and family I could'nt keep from making a lot of food.<P>I now reside in Bakersfield, Ca. where I met my love of my life online, I lived in San Jose at the time with my younger brother Mark and his family, We met and fell in love so I moved here, I just have to say tis "The things we do for love"<P> Ive been here for 5 years now and I hate this city with a passion, Its hell in the summer but winters here are ok, However THERE IS NOTHING HERE! and the drivers in this town do not know what a stop sign means, Anyone out there that has driven here knows what Im talkin about.<p>I now am on disability due to a heart transplan in 2000, I do most of the cooking here, The GF's son in law loves my Pizza.<p>My GF and her daughter has started a bead business making Magnetic Hematite necklaces, Thier really kool lookin' You can see them on the website Im building for them: </FONT><b><A HREF="http://www.thenortheastshop.com/">"The Northeast Shop.Com"</A> <HR WIDTH="100%"COLOR="#FF0000" SIZE="4"><P> <MARQUEE bgcolor="#FFFFFF" loop="-1" scrollamount="5" width="100%">Never Drive Faster Than Your Guardian Angel Can Fly!</MARQUEE><P> <HR WIDTH="100%"COLOR="#FF0000" SIZE="4"></b>
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