5 lb. rump, rolled or sirloin tip roast
1 tbsp. liquid smoke
2 beef bouillon cubes
2 lg. onions, chopped
2 c. water
1 lg. jar Ken Davis barbecue sauce

Roast in the oven 6-8 hours covered at 250 degrees. After cooking, cool. Remove from juice. Shred meat and return to juice. Serve on large buns.