Bourbon Soaked Smoked Chuck Roast

johnnyrocco · Posted: Sat Aug 23 08 2:18 am Post subject:

wow,..great recipe and great pics
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dickb · Joined: 18 Aug 2008 Posts: 15

Alien
Where did you find the Smokey Mesquite seasoning mix? The only place I have not tried is Sam's Club as I'm not a member. Chuck roast is on sale this week and I'd like to try your recipe and keep as true as possible.
Thanks for sharing.

dickb

Alien BBQ · Posted: Fri Sep 12 08 10:35 pm Post subject:

I got it at Sams, but it is available online as well
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kellylizjones · Joined: 18 Jul 2008 Posts: 12

HEY -HEY we tried chuck roast for labor day with a marinade and rub we use on brisket,,,not so hot,,, never accepting "not so good".. we noticed&followed your recipe to the "T" and have to say it was a huge success!...sneaking a few shots of wild Turkey while making the baste didn't hurt I'm sure,,,

hldhm · Posted: Fri Oct 17 08 5:13 am Post subject:

This has been a hit since the first time I tried it. Both wife and daughter love it and when I ask what to fix on smoker, this is what they ask for.

I did it for some friends and they thought it was prime rib!

THANKS

Junk Yard Dog · Joined: 03 Nov 2008 Posts: 14 Location: Houston, Texas

I had to join the forum just to tell Alien that I made his/her Bourbon Soaked Smoked Chuck Roast and it was outstanding !. I did use Sirloin Tip roast because the chucks didn't look good at the store. Thanks, Alien.

Gary in Houston, Texas

jeepdad · Posted: Mon Dec 08 08 6:47 pm Post subject:

Can I grill this as opposed to smoking it? I don't have a smoker yet?If so, what would chnge? tHANKS

--jeepdad

Alien BBQ · Posted: Mon Dec 08 08 10:10 pm Post subject:

Not a lot of changes,........ set your fire to the side (indirect heat) and add a smoker pouch for the smoke, just monitor your temps as well as possible and cook to the same temp.
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jeepdad · Posted: Tue Dec 09 08 8:19 am Post subject: Lessons Learned

I grilled a two pound Chuck Roast tonight for Dnner. I do not have a smoker so I used two of the three burner bars on my gasser placing the marinated roast over the unlit bar. The char-grill temp read 250 degrees so I laid the slab of roast on the grill. I marinated the roast last night and added th dry rub today.

All together the roast was on the grill for about an hour and twenty mins. The meat temp gauge I had never reached an internal temp of 150. I pulled it at 130-140.

The marinade was unbeliavably flavorful and tasty. The roast was tough though. I think this meat is best for a bonafide smoker. Or, I am so new I screwed it up.

Santa is bringing me a 22.5 wsm for Christmas. I want to do a do-over and see how the meat turns out.

I for sure want to get a digital temp gaguge as trying to read that nickel sized gauge in poor lighting was a chore.

The meat was tought but the occasional piece that was tender...man was it good.

I'm learning. Thanks All.

--Jeepdad

kellylizjones · Joined: 18 Jul 2008 Posts: 12

WE have had GREAT success with this recipe and it has become a family fav!,,once I learned to trust the TIME restraints,, and temps {used to doing the brisket},,,, I don't OVER cook this one and it comes out perfect everytime,,,this will be on the smoker after we get back from Church Christmas morning,,,doing 6 on the smoker,,,poor wife needs a break from work and all so this is truelly a nice gift for her,, AND all of us tired of the salty boring ham every Christmas,,,

thestooge1 · Joined: 31 Jan 2009 Posts: 7

I had the butcher shop cut a five pound chuckroast and it is very thick. Do I need to cut it in half before smoking?
Am I correct in saying aroung 2 hours start to finish?

Thanks for the recipe. I can't wait to try it!

Btw, just found this site and it is excellent!

Alien BBQ · Posted: Sat Jan 31 09 12:30 pm Post subject:

Cook to temp, not time...... about 2 hrs is approximate but to 150 internal is the correct way.
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thestooge1 · Joined: 31 Jan 2009 Posts: 7

Cook to temp- understood.

This is why I was wondering about cutting it in half. The roast is about as large as the first picture you posted (4" thick or so).

I am putting 2 10lb briskets on at 2am in hopes they will be ready to remove and put in a cooler by 2pm Sunday (for pre-game poker tournament).

Hopefully, I will be able to put the Roast in the smoker then, and by 5pm all will be ready to eat.

Thanks for the reply.

thestooge1 · Joined: 31 Jan 2009 Posts: 7

I went ahead and cut this in half prior to smoking...

I bought one of the Taylor thermometers and cooked as recommended.
This turned out awesome!!!

As I said, I also smoked two 12 pound brisket, and a bunch of sausages. The first taste I had of the chuck roast was a little strange for me as well as my guests. It turns out that eating this directly after the brisket was the culprit. The folks who just had the chuck roast LOVED it.... so I tried it after the brisket taste had cleared, and it was amazing. It just did not mix well with the brisket.

Thanks for a great recipe... already have folks asking for more.

marleyman · Posted: Sat Apr 18 09 7:29 am Post subject:

I have been looking for something else to cook today as my wife is not a big fan of pork Crying or Very sad

But this looks and sounds incredible....I am going to give this a go tomorrow.

Thanks AlienBBQ! Cool

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BBQ-DAWG · BBQ Fan Joined: 19 Dec 2008 Posts: 148

Hey guys im gonna try this but i do have one question.Why 150 degrees?Isnt a chuck close to a pork butt?Im still a rookie but i just thought you would cook these to a higher temp to break it down more.
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rabbit91476 · Newbie Joined: 06 Sep 2008 Posts: 65

i could not find the smoked mesquite rub. i did find mc cormic mesquite rub. and was thinking of using that and a dash of liquid smoke. i got jim beam for the burbon what does every one think. and i take it oak is the wood of choice. i have oak,pecan peach pear, apple and wild cherry. and i think a little mesquite

BBQ-DAWG · BBQ Fan Joined: 19 Dec 2008 Posts: 148

Alien BBQ · Posted: Thu Apr 30 09 5:51 am Post subject:

SmoknCamo · Posted: Sun May 17 09 7:02 am Post subject:

WOW, i am drooling! That looks fantastic. I know what I will be trying next weekend. Thanks for the recipe!
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