'lil'john's Oven Deep Pit Rub

"Heres a great rub for another version of my Recipe #97808 or you can also use it on ribs for the grill."
 
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Ready In:
11hrs
Ingredients:
8
Serves:
50
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ingredients

  • 5 lbs boneless chuck roast
  • 1 cup Old Bay Seasoning
  • 12 cup pappys brand seasoning
  • 12 cup soy sauce
  • 12 cup oil
  • aluminun aluminum foil
  • 1 large brown paper bag
  • butchers string
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directions

  • Mix all ingredients to form a runny paste.
  • Rub mixture all over the meat.
  • place meat on a sheet of aluminum foil and seal with seam up, repeat this with two more layers of foil.
  • Place the rapped meat seam side up into the brown paper bag and roll up the bag and tie off with the butchers string on each end of the bag.
  • Refrigerate for 5 hrs or overnight.
  • Preheat oven to 225°F.
  • Place the bagged meat on a sheet pan and cook in the 225 degrees oven for 10 - 12 hours.
  • Meat must reach a temperature of 165°F.
  • Remove bag and foil and shred and serve with avocado, sour cream, salsa and corn tortillas.
  • Prep time does not include refrigerated time.

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RECIPE SUBMITTED BY

<P><FONT FACE="Times New Roman" SIZE="+1" COLOR="#663399"> I was born to John and Barbara Messmore, Mothers maiden name of Rupe, My family roots are from Kentucky, We moved to Chicago, Ill. when I was 2yrs of age so I consider that to be where Im from.<P>I lived half of my life there then my family moved to west to San Francisco, Ca. and thats when my life really began, I never learned so much about life as I did living there, It was a melting pot of people, I grew up during the "LOVE" era where it seemed that everyone shared everything with eachother,Kinda like here at Zaar, There were no expectations, no demands and it seemed that life was slower and full of energy, I miss that today.<P> I started cooking at the age if 15 learning from my Grandmother "Bertha Rupe" She was a Manager of an apartment building in San Francisco on the corner of "Post & Polk" Street where all the old ladies just thought I was so "Cute" a lot of my recipes as I can remember them come from all of them.<P>Later in 1971 at the age of 17 I joined the Navy and thats where most of my culinary training came from, I was a cook on my ship the "USS KIRK DE-1087" Whats weird is that the building address on post and polk was 1087, It was a Destroyer Escort to the Carrier "Kitty Hawk", I cooked for a crew of about 300, Its funny, when I got out and cooked for friends and family I could'nt keep from making a lot of food.<P>I now reside in Bakersfield, Ca. where I met my love of my life online, I lived in San Jose at the time with my younger brother Mark and his family, We met and fell in love so I moved here, I just have to say tis "The things we do for love"<P> Ive been here for 5 years now and I hate this city with a passion, Its hell in the summer but winters here are ok, However THERE IS NOTHING HERE! and the drivers in this town do not know what a stop sign means, Anyone out there that has driven here knows what Im talkin about.<p>I now am on disability due to a heart transplan in 2000, I do most of the cooking here, The GF's son in law loves my Pizza.<p>My GF and her daughter has started a bead business making Magnetic Hematite necklaces, Thier really kool lookin' You can see them on the website Im building for them: </FONT><b><A HREF="http://www.thenortheastshop.com/">"The Northeast Shop.Com"</A> <HR WIDTH="100%"COLOR="#FF0000" SIZE="4"><P> <MARQUEE bgcolor="#FFFFFF" loop="-1" scrollamount="5" width="100%">Never Drive Faster Than Your Guardian Angel Can Fly!</MARQUEE><P> <HR WIDTH="100%"COLOR="#FF0000" SIZE="4"></b>
 
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