'LIL' JOHN'S OVEN DEEP PIT

'lil' John's Oven Deep Pit image

Provided by Johnney

Time 12h30m

Yield 10-30 serving(s)

Number Of Ingredients 9

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

Steps:

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.