| | Directions | | Mix well and pour over meat; meat should be just about covered. If you make 5 lbs., repeat mix until meat is about covered. Leave sit overnight. Smoke approx. 4 hrs. You can finish in oven until done, about 130°. |
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| Ingredients | | - |  | 1 pound boneless pot roast or chuck roast; slice 1/8 inch thick, trim excess fat. |
| - | | 3 teaspoons un-iodized salt |
| - | | 1/2 teaspoon black pepper |
| - | | 1 teaspoon garlic powder |
| - | | 1 teaspoon onion powder |
| - | | 1 teaspoon chili powder |
| - | | 1/4 teaspoon cayenne pepper |
| - | | 3 dashes liquid smoke |
| - | | 2/3 cup water |
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