Use a boneless chuck roast cut of beef.
For every half pound of meat, you need to cook it for at least 3 hours.
Anything above 10 lbs., you need to cook for at least 16 hours at 175 degrees.
Salt & pepper meat generously
Brown in skillet with oil
If cooking in dutch oven inside the oven… put meat in foil and add:
1 Tbl. liquid smoke per pound of meat or no more than one bottle per wrapped pkg.
Wrap tightly in foil and then a brown paper grocery bag or butcher paper.
Put in oven at 175-200 degrees and let cook for duration of time noted above.
If cooking in crock pot…mix ½ cup water with 1 Tbl. liquid smoke per pound of meat or no more than one bottle per batch. Place meat in crock pot (don’t need to wrap in foil or paper). Set crock pot to low and let cook for duration of time noted above (I used the "keep warm" setting and left it over night and it worked great). You may want to turn the meat half way through since it won’t be completely covered by the liquid.
Take out of pkg. or crock pot and pull apart. (It is much easier if you let the meat cool before you pull it apart) Remove the fat and shred.
Put back in roaster or crock pot and mix with Bulls Eye Barbeque sauce. (I used about ½ of an 18oz bottle of BBQ sauce for a 3 lb roast. I also skimmed the fat off the water/liquid smoke liquid from the crock pot and added that back in for flavor with the BBQ sauce).
Keep warm until ready to serve or keep refrigerated for up to three days and then warm and mix with barbeque sauce.
Serve on rolls or your favorite bread.
Can also be frozen with BBQ sauce on it.
