1 bottle bbq sauce (or make your own)
water (or beer)
1 envelope lipton onion soup mix OR
salt to taste,
1 t. pepper,
1 t. garlic powder, and
1 T. instant minced onions
- Preheat oven to 325°f. Sprinkle both sides with dry ingredients. Place meat in pan and top meat with as much bbq sauce as needed to thoroughly cover the meat. If sauce is thick, dilute a little with water.
- Cook covered with foil at 325°f. The recipe says allow 1 hour per pound but I question this formula. I think it depends more on how thick it is, not how many pounds it is. I would allow at least 3 1/2 hours for a 4 or more pounder. If you have an instant read thermometer I'd use it. The finished temp should be at least 195°f. and preferably 204°. Check after about 3 hours to make sure the thinned sauce hasn't boiled away. Add more if needed.
- Slice and serve with leftover bbq sauce and/or sauce from pan. I find it easiest to slice the meat with an electric knife. (Thinner is better.)
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