Mix BBQ sauce in slow cooker. Coat beef in Rub, sear. Deglaze pan with beer. Arrange beef in slow cooker, add beer, slow cook 10 hours. Shred, reduce BBQ sauce on stove, toss half with beef, serve rest on the side.

BBQ Sauce - Put all the ingredients in a slow cooker and whisk to combine.

Season beef - Mix the Rub together in a medium bowl. Dredge the steak in the Rub to coat on both sides.

Sear - Heat half the oil in a large non stick pan over medium high heat. Brown 2 steaks for 1 - 1 1/2 minutes on each side until deep golden but take care not to burn the spice rub. Place in the slow cooker. Wipe the pan clean of black bits, heat the remaining oil and repeat with remaining 2 steaks.

Deglaze pan with beer - Add the beer into the pan and let it simmer rapidly, scraping the base as you go, until it is reduced down to about 1/4 cup - about 3 minutes. Pour into the slow cooker.

Slow cook 10 hours - Arrange the beef so each piece is as submerged as much as possible. Slow cook on low for 10 hours. The beef should be tender enough to easily shred.

Shred - Remove the beef into a pan and shred with 2 forks.

Reduce sauce - Pour the sauce from the slow cooker into a pot or large deep fry pan. Simmer on medium high for 15 to 20 minutes until thickened to a BBQ sauce consistency. Stir regularly towards the end and lower heat as needed if it starts to splutter aggressively.

Toss - Pour about 1/3 to 1/2 the sauce over the beef and toss (use enough to moisten and flavour, but not make it soggy).

Serve the beef with remaining BBQ sauce. Use for sliders and sandwiches with Coleslaw for classic southern sliders (pictured), make plates with Corn bread, Mac and Cheese and corn on the cob on the side, stuff into baked potatoes. You just can't go wrong however you serve it!