Reviewed: Jul. 3, 2011

Quick, easy, and honestly, just about as full of flavor as most beef barbeque with double or triple the ingredients/prep time! I used a smoke-flavored barbeque sauce and added red and green peppers the last hour. Cooked on low for 8 hrs. Leave the lid open to absorb extra liquid the last half hour. Leftovers should be just as good tomorrow!!

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Reviewer:

VALISME

Home Town: Huntington, New York, USA

Living In: New Carlisle, Ohio, USA

Reviewed: Aug. 12, 2010

This was good tasting, though too wet. I'm not entirely sure where I'd cut back in order to reduce the liquid here, but I might start with cutting the barbecue sauce measurement and using dehydrated onion. Alternately, you could thicken the sauce on the stovetop with cornstarch. I used Sweet Baby Ray's for my barbecue sauce and added crushed red pepper to give it some heat, because we love heat. Thanks for the recipe!

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