Sparky’s Bear Claws make their debut.
[/URL]
[/URL]
Time to cook the chuck roasts. I decided to cook them just like I would a brisket. This included adding a brisket mopping sauce to finish them off. I even de-fatted the sauce while I was pulling the beef and added it back into the crock pot to keep all that goodness warm and moist.
[/URL]
I decided to add some GB with diced onions to Tee’s baked bean recipe. Back onto the MAK to get some good hickory smoke.
[/URL]
Chuckie’s headed to the oven to finish their ride. Cooking them like a brisket took almost as long as a brisket. With the smoking/cooking time on the MAK and then the oven time, it took the better part of 10 hours.
[/URL]
Finishing the beans in one of my crock pots.
[/URL]
Chuckie’s out of the oven and ready to be pulled.
[/URL]
[/URL]
Pulled!!
[/URL]
Too much for the crock pot, so back in one of the pans.
[/URL]
I’ll update this post after the meal is over. I have already been told that they hope I cook better than I shoot. They’ll find out tonight.
Art
