3 to 4 lb. boneless rump roast
2 tbsp. liquid smoke
1 tsp. salt
1 tsp. onion salt
1 tsp. celery seeds
1 1/2 tsp. garlic salt
2 tbsp. Worcestershire sauce
2 tsp. pepper
1 c. McClintock's bar-b-que sauce

Prepare a marinade of the liquid smoke, salt, onion salt, celery seeds, garlic salt, Worcestershire sauce and pepper. Place meat on large piece of heavy duty foil. Rub meat with marinade, pouring what is left on meat. Wrap foil to form a tightly sealed container. Place in shallow baking pan (cookie sheet with sides) and marinate overnight.

Bake wrapped meat at 300 degrees for 5 hours. During last hour, open foil on top, leaving sides sealed and pour 1 cup barbeque sauce on meat; continue cooking. Let cool in sauce. Refrigerate until cold. Remove congealed fat. Serve hot or cold, sliced thin.