Bourbon Soaked Smoked Chuck Roast

ethernectar · Newbie Joined: 26 May 2009 Posts: 59

Making a test run at a chuckroast tomorrow. Thanks for the inspiration! Will post up pics too.

ethernectar · Newbie Joined: 26 May 2009 Posts: 59

Tasty!!!

http://www.flickr.com/photos/ethernectar/3669853109

GrueLurks · Joined: 26 Apr 2009 Posts: 6

Adding this to my dinner list for the weekend, those look awesome!

Que-West · BBQ Fan Joined: 24 Jul 2008 Posts: 113 Location: Tulsa, OK

Did this this afternoon with a 5lb beef eye of round that I starting marinating last night in the smokehouse/bourbon mix. Smoked with hickory, took to 140�, pulled, wrapped, rested for about 20 minutes. I have to say, it was awesome! Thank you for the recipe!

Edited for show, not quite the same without it!

Went here first:

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On the smoker:

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Pulled, rested!

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Sliced:

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kellylizjones · Joined: 18 Jul 2008 Posts: 12

I have been using this recipe for over a year now,, last time I skipped the marinading process and just poked knife holes in the all about the roast, and poured and rubbed it in really good both sides,{the marinade },I was concerned the knife holes would allow the fat and juices to escape ,,but I had to "skip" one step cuz i was pressed for time,, As I smoked I did "mop" with the same mix recomneded for marinade,, HEAVILY,, flipping every 20 minutes and re mopping,, I usually do these at a higher temp,, but wanted to relax abit and drink some beers, and company wasn't due for awhile,,so 170-180 the entire smoke,,,,4 steaks ,,2" thick {not sure the wieght of each}.. Kingsford charcoals and Mesquite woodchunks,,lots of Straub's{bet you never heard of that down in Texas},,,I got the internals up to 150 or so,, cut a center,, and YES it was just like a medium rare steak,,..let it rest,, sliced against the grain,, and served,,, was TRUELLY THE BEST YET! I would say perfect,,,,every one agreed,,I dare say better than the briskets I usually do,, I ALWAYS use the same butcher,, and I ALWAYS CALL them 7 steaks,, seems they get confused between chuck roast and chuck steak,,???is this an ENGLISH chuck roast,,,or steak?,,,,

PS{I'm guessin the whole thing took three and a half hours,,,

Florida Pete · Posted: Oct 06 2009 Post subject:

Alien,
Used your recipe, now a family favorite. Very good!
Thanks for sharing,
pete
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davidcara · Joined: 04 Jan 2009 Posts: 11

Alien, Have you ever tried this on tri-tip. I'm thinking I might try it...

Savannahsmoker · Newbie Joined: 29 Oct 2007 Posts: 67

Man do they look good. I am thinking as long as one has the bourdon out and why not a bourdon soak guy also.

Rob129 · Joined: 04 Feb 2007 Posts: 18

Thanks for your help with this recipe Alien. I used it with two 7 pound Sirloin Roasts with a nice fat cap for T-Day.......WHOAH! This was phenomenal! I used Pecan (was in Roswell) as you suggested.

Since Pecan is hard to impossible up here in Tacoma, I am temped to try Hickory to see how it comes out. Hickory, Alder and Mesquite is easy to find up here.

http://img.photobucket.com/albums/v235/engineguy129/DSC00579-1.jpg

http://img.photobucket.com/albums/v235/engineguy129/DSC00581.jpg
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Jonesy · Newbie Joined: 04 Apr 2010 Posts: 28

Got one in the smoker right now. I did these quite often last year. The family fell in love with this recipe. First one of the year. Thanks for the recipe Alien!

Jonesy · Newbie Joined: 04 Apr 2010 Posts: 28

Dinner time!!!
http://i777.photobucket.com/albums/yy55/Bamther/smokeddinner1002.jpg

http://i777.photobucket.com/albums/yy55/Bamther/smokeddinner1003.jpg

I knew this wouldnt be enough for the four of us, so I smoked some sausage as well.

http://i777.photobucket.com/albums/yy55/Bamther/smokeddinner1001.jpg

All in all, the family loved it again. It was great!

cobol sam · Joined: 05 Sep 2010 Posts: 8 Location: Iowa

SoEzzy · Posted: May 21 2011 Post subject:

PMPNLT650pxOTLS!
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Here's a change Robert.

I still work here!

eddieq · Posted: Sep 06 2011 Post subject:

Made this today. I used a leaner roast and didn't have access to the rub mix, but I used a 1/2 tbs of the McCormick Grill Mates sweet and spicy rub and 1/2 tbs of the McCormick Mesquite dry mix (the "premium" green jar stuff). I had Old Grandad (the 86 proof stuff) for the bourbon. It came out great. The crust/glaze was out of this world.

I stuck a half a dozen potatoes coated in EVOO and Grill Mates Chicago Steakhouse blend, wrapped in foil in there for most of the time, too, so it was meat and potatoes night at the q household.

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SteevieG · Joined: 13 Jan 2008 Posts: 22 Location: Loganville, GA

Curious if anyone ever tried to make this as a pulled beef?

I can't imagine it would be anything but delicious and I'd just have to take it to a higher internal like pulled pork.

Anybody see a reason it wouldn't work?
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flyingsushi · Joined: 10 May 2012 Posts: 3

Thank you for posting this. Very nice. My Mom loved it and my 5yr old daughter who doesn't eat steak loved it! I can't wait to make it for others now.

Thanks!
Sushi

daluqfam · Joined: 12 Sep 2017 Posts: 12

Alien, we're from the "cajun country" so our meat bbq'ing taste and profile are unique to us... but that said, I took your recipe and smoked a prime usda 10lbr for 5.25hrs and served it to my 15member, extended cajun family. It was met with rave reviews. All thumbs up! and added to the family's "To Repeat List".

PS: We varied on the KC Mstrpc Stkhs Marinade and made our own without the HFCSyrup and preservatives in it. Came out delish... the 10oz of Jim Beam didn't hurt Smile

Thanks, again.