Place the beef in a lightly greased large slow cooker. In a medium bowl whisk together the water, Worcestershire, vinegar, bouillon, chili powder, mustard, cayenne, garlic powder, onion salt, and black pepper.

Measure out 1/2 cup of the mixture, cover, and refrigerate. Pour the remaining mixture over the beef. Cover and cook on low for 9 hours or until the meat is tender.

Twenty minutes before the beef is ready, combine the ketchup, brown sugar, honey, butter, hot sauce, and the reserved cooking liquid in a saucepan over medium-', high heat. Bring to a boil and reduce the heat to low. Simmer uncovered for 3 minutes.

Skim the fat from the cooking juices and shred the meat with two forks. Serve warm with the barbecue sauce on the side.