Place meat in a pan. Sprinkle salt evenly on all the sides and let it rest on the counter one to two hours. (Short on time? Skip the wait time.)

Sprinkle black pepper evenly on all sides.

In a bowl, whisk together ketchup, sugar, honey, barbe cue sauce, teriyaki sauce, soy sauce, liquid smoke (if using), mustard, garlic, and Sriracha.

Divide the sauce in half. Pour half over the top, massaging it into the meat. Reserve the other half for use in step 5 of cooking instructions, below.

Bring the meat to room temperature, then preheat oven to 250 degrees Fahrenheit or 135 degrees Celsius.

If you froze the meat, pour half of the reserved of the sauce over the top. (If you’re cooking the meat right after preparing it, there’s already sauce on the meat.)

Cover tightly and bake seven to eight hours, until fork tender.

Remove from the oven. Raise the oven temperature to 325 degrees Fahrenheit or 160 degrees Celsius. Carefully drain the liquid from the pan.

Pour the reserved sauce over the meat (if you cooked it right away, that’s the second half of the sauce; if you froze it, that’s the last remaining third).

Bake uncovered for 20 minutes. (If cooking on Yom Tov right after prepping: The oven temperature stays the same. Pour sauce over the meat and return it to the oven, uncovered, for another 45 minutes.)