Barbecued Beef Clog(Boneless Beef Shoulder)

Sprinkle meat generously with Worcestershire.

Rub meat with Tony's, garlic powder and onion powder.

Place in refrigerator until time for cooking.

Let marinate at least 3 to 4 hours or overnight.

Heat pit until coals are glowing; cover with hickory chips which have been soaked in water.

Put meat on rack away from direct heat.

Cook at about 350° (moderate heat) about 3 hours, basting periodically with dressing.

Reduce heat in the pit or bring roast into the conventional oven and finish cooking at 225° two hours longer for the 5 pound roast and 12 hours longer for the 15 to 20 pound clog.

Baste at intervals all through the cooking.