Trim fat from meat. Place the meat in a shallow, non-metal pan. In a bowl, stir together the liquid smoke, Whiskey Barbecue Sauce, Worcestershire sauce, celery seed, garlic powder, onion powder, salt, and pepper. Pour over the meat. Cover and marinate in the refrigerator for at least 6 hours or up to 24 hours, turning the meat occasionally.
Remove meat from marinade; discard marinade. In a covered grill, place medium-hot coals around a drip pan. Test for medium* heat above the pan. Place meat in a foil-lined pan; place on grill rack over drip pan. Lower grill hood and grill for 2-1/2 to 3 hours or until meat reaches 160 degree F to 170 degree F (Or cook longer for very tender meat.) Add soaked wood chips to coals during cooking, if you like.
Slice thinly meat across the grain and serve with additional sauce. Makes 15 to 20 servings.
To test for medium heat, you should be able to hold your hand over the drip pan at the height of the food for 4 seconds before you have to pull away.
In a 4-quart Dutch oven, combine water, tomato paste, molasses, corn syrup, vinegar, honey, paprika, whiskey, Worcestershire sauce, liquid smoke, hot pepper sauce, bay leaves, garlic powder, chili powder, onion powder, and ground red pepper. (If necessary, use a wire whisk to mix well.) Bring to boiling. Reduce heat and simmer, uncovered, over medium-low heat for 30 minutes, stirring occasionally. Remove bay leaves. Store in the refrigerator for up to 2 weeks. (Or, place cooled sauce in serving-size portions in freezer containers or bags. Seal and freeze up to 10 months.) Makes 8 cups sauce.