5-6 lb. beef (brisket or chuck roast)
1/4 c. liquid smoke
Onion powder or salt
Garlic powder or salt
1 bottle barbecue sauce

Rub beef with the liquid smoke. Sprinkle both sides of beef liberally with the onion and garlic powder or salt. Place in roasting pan and cover with 2 layers foil. Refrigerate overnight. Next day bake at 225 degrees for 5 hours. Take out of oven and shred or slice beef (leaving it in its own juice). Add barbecue sauce to beef and juice and heat 30 more minutes. Can be kept in crock pot afterwards.