Place the meat, fat side up, on a trivet or baking rack in a large roaster

Place the liquid smoke in the bottom of the pan, rubbing the outside of the meat with a little of the smoke

Cover and roast at 325F for 6 hours, or until very tender

Turn after 3 hours

For the last hour, remove the lid to allow the roast to brown

Test for ten- derness-it should almost fall apart. Remove from the oven and allow to cool

Seal in a plas- tic, stainless steel, or glass container and refrigerate overnight

Place the pan juices and fat in a separate container. The next day, trim away any excess fat

Then shred the beef by pulling it with two meat forks and your hands

Separate it into short shreds making sure that none are over 3 inches. Lift off the hardened fat from the pan juices and place it back in the roasting pan

(Use only a generous cupful, discarding the rest of the fat, but reserving the juices.) Melt the fat, placing the roaster on a burner

Add the chopped onion and cook and stir until the onion becomes limp

Thinly slice lemons into complete rounds, skin and all, removing ends and seeds

Then add lemons and all the remaining ingredients

Simmer 30 minutes. Add the beef to the sauce, stirring as you add it

Simmer uncovered very slowly, either on the stovetop or place it back in a 325F

oven

Stir frequently

Add the reserved pan juices as it cooks down, being careful not to get it too soupy

Once all the pan juices have been added, add water to keep the meat moist

Simmer at least 1 hour before serving

The meat actually improves while setting at low heat, so it makes a great buffet dish. Serve as is, or with soft buns or cornbread for making sandwiches.