Pit Pot Roast

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 
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.