Pour liquid smoke over meand and sprinkle both sides generously with celery salt, garlic salt and salt. Wrap in foil and refrigerate overnight. The next day, uncover and sprinkle with pepper and worchestershire sauce. Do not drain. Place in a large shallow pan and cover securely with foil. Bake 5 horus at 250 degrees. Remove foil and brush on barbeque sauce. Reseal and bake another hour. Slice crossgrain and serve with the juices and extra barbeque sauce. Posted to Bakery-Shoppe Digest by Shelley Sparks
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|Serving Size: 1 Serving (1646g)|
|Recipe Makes: 1|
|Calories from Fat: 2599 (67%)|
|Amt Per Serving||% DV|
|Total Fat 288.8g||385 %|
|Saturated Fat 116.2g||581 %|
|Monounsaturated Fat 125.1g|
|Polyunsanturated Fat 10.6g|
|Cholesterol 1047.8mg||322 %|
|Sodium 1737.2mg||60 %|
|Potassium 5262.8mg||138 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 10.9g|
|Protein 295.2g||422 %|
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Calories per serving: 3904
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