This recipe is prepared in a smoker, and was a featured dish at a few Grant County wedding receptions by Cody Wilson of John Day. This is his preferred way of preparing meat, in a smoker. The recipe comes from “Smoke and Spice” written by Cheryl Alters Jamison and Bill Jamison.

Ingredients:

Wild Willy’s Number One-derful Rub (on recipe list)

3-lb. boneless shoulder chuck roast

3 to 4 garlic cloves, slivered

1 to 2 pickled jalapenos, slivered

Pit Pot Mop (for smoker)

16 oz. beer

1/4 cup cider vinegar

1 medium onion, chopped

2 tablespoons oil, preferably canola or corn

2 tablespoons pickling liquid from jar or can of pickled jalapenos.

10-ounce can Ro-Tel tomatoes with green chiles or an equal quantity of canned whole tomatoes and juice

1/4 cup beef stock or beer (if you’re not using the mop)

Serves 6 to 8.

Note: Cody says that alcohol helps tenderize the meat when using a smoker, and apple cider or apple juice work well also. Don’t use pop, he said, because it has too much sugar.