Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      3 pound       shoulder chuck or 1 eye or -- (3 to 4)
                        -- round roast
   1      tablespoon    meat tenderizer
   1      cup           tomato juice
   1 3/4  cups          water
     1/4  cup           lemon juice
   1 1/2  teaspoons     salt
   1      teaspoon      pepper
   1      teaspoon      rosemary
   1      teaspoon      celery seeds
     1/8  teaspoon      sage
     1/8  teaspoon      thyme
   2                    onions -- sliced
   2      tablespoons   melted margarine or butter -- (I prefer unsalted
                        butter)
   2      slices        bacon

Preparation:

Pierce surface of meat in several places and sprinkle with meat tenderizer. Mix remaining ingredients except bacon and pour over meat. Let meat stand in marinade 8 to 12 hours in refrigerator. Remove meat from marinade (save) and place on smoker grid. Top meat with bacon slices and baste with marinade. Baste again with marinade after water-smoking. Charcoal: Use 5 to 7 pounds charcoal, 3 quarts hot water, 2 wood sticks and smoke 2-1/2 to 3-1/2 hours. Electric Cooker: Use 3 quarts hot water, 2 wood sticks and smoke 2 to 3 hours.