Season roast with seasoning and salt, then top
with half the barbecue sauce. Place the lid on and
cook on low for 6-8 hours. When beef begins to
shred easily, you're nearly there. Pull the beef
and shred. Drain fat, but keep flavorful juices
and add the shredded beef back in. Add remaining
barbecue sauce, mix well, and cook for another
hour to warm up.