Bourbon Soaked Smoked Chuck Roast

Alien BBQ · Posted: Dec 05 2006 Post subject: Bourbon Soaked Smoked Chuck Roast

Bourbon Soaked Smoked Chuck Roast

Want to make you friends that talk about how good they can grill a steak envious? Here is a dish that will have them on their knees begging to learn from the master! Chuck roast is a middle of the road cut of meat and does not have the same stature as some of the other primo cuts. However it does have good bit of marbling and does well in the high smoking (250 degrees) to low BBQ (300 degrees) temps if you prepare it right.

Let�s start with the ingredients:

5 lb. Chuck Roast
1 tbsp. Smokey Mesquite seasoning mix
1 tbsp. Pepper (fresh ground)
16 oz. KC Masterpiece Steakhouse marinade
4 oz. Bourbon Whisky
4 tbsp. Dark Brown Sugar

*** The night before ***
Mix 8 ounces of the steakhouse marinade and 2 ounces of the bourbon in a Ziploc bag and place the chuck roast in the bag for at least 8 hours of marinating before smoking.

Preheat you smoker to 250 degrees.
Place all of the dry ingredients in a bowl and mix well.
Apply the dry rub to the marinated meat from the night before. Cover the entire meat with the rub.

Mix the remaining bourbon with the unused marinade and use as a basting solution after the first hour in the smoker. Baste every � hour until done.

Place on the smoker and cook to an internal temperature of 150 degrees (approximately 20 minutes per pound.)

When the meat is done, allow it to rest for 20 minutes to allow the juices to redistribute. Slice into steaks or strips 3/8 inch thick.

While the meat will be great, the bourbon and steakhouse glaze is out of this world. The two layers of flavor complement each other and you can not get the texture and flavor such as this on a regular grilled steak!
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skybob · Posted: Dec 05 2006 Post subject:

Oh my gawd, that looks fantastic! I'm about to drown in drool right now.

Gourmet-Gator · Posted: Dec 07 2006 Post subject:

Alien Buddy, I will try this, this weekend and probably do it during OUR National Championship game day feast!! GO GATORS!!!

JP MurrietaBBQ · BBQ Fan Joined: 18 Jan 2007 Posts: 129

My menu is planned for Sunday! Thanks for the recipe!

Michael B · Posted: Jan 27 2007 Post subject:

Now I know why I'm at the butcher shop on the way home.
Thanks!

uncleholdout · Joined: 28 Jan 2007 Posts: 8

that looks amazing. can't wait to try it.

TheArtfuldodger · Posted: Feb 04 2007 Post subject:

Jeff · Posted: Feb 07 2007 Post subject:

Can't pass this one up.......gonna' try it Saturday and can't wait !!!
I'll post some pics and let ya' know how it turns out Exclamation

vexter1 · Posted: Sep 24 2007 Post subject:

I FINALLY got around to tryin this out today - those pics just drew me in..LOL.

The flavor was really good - the sweet of the brown sugar really kicked in for me. The only thing I didn't care for was the cut of meat - I think a tri-tip or something similar 'might' be a better choice. I did a 5 lb Chuck Roast as the recipe called for - but my wiffe thought it was too fatty etc and my crew (who usually make it over for Sunday BBQ dinner) thought the same.

Not being mean - just offering feedback. Otherwise, very nice recipe Alien!!

Alien BBQ · Posted: Sep 24 2007 Post subject:

No problem, just go with a more lean cut.
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vexter1 · Posted: Sep 24 2007 Post subject:

Smoke Daddy · BBQ Fan Joined: 29 May 2007 Posts: 265 Location: NorCal

That sounds amazing Alien. I'm going to give that a try. Thanks Exclamation

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Low and slow that is the tempo!

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Kingsford kettle
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SierraScott · Posted: Oct 09 2007 Post subject:

Hey Alien, I made this with a 3 pound chuck and it was just DYNAMITE!

My four year old daughter gourged herself on it like a bird of prey over a carcas!
I started my fire with lump and the cooked the roast with white oak.
Whiskey and oak in the cask and on the Q. Very Happy

I served it with baked sweet potatoes and roasted squash. Awesome.

Thanks for the recipe.

Megla · BBQ Fan Joined: 25 Oct 2007 Posts: 218

Bump to try

Megla · BBQ Fan Joined: 25 Oct 2007 Posts: 218

This turned out awsome, thanks Alien

http://public.fotki.com/Meglamaniac/smoking/smoking/dsc01618.html

http://public.fotki.com/Meglamaniac/smoking/smoking/dsc01629.html

http://public.fotki.com/Meglamaniac/smoking/smoking/dsc01630.html

mark8086 · Posted: Mar 19 2008 Post subject:

Alien,

Wonderful recipe as usual. I can't wait to try this one.

Funny thing about your recipes -- I never go looking for you. I just look down the list and see something that looks good. 9 times out of 10 it turns out to be one of yours.

Maybe you write very good titles. LOL
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www.theweekendgrillers.com
Go Cards!

Kevin Randolph · BBQ Fan Joined: 16 Jun 2008 Posts: 369

Let me begin by saying, I am new to smoker cooking. Do you put the meat right on the grate or do you put it in an aluminum pan. I would think the pan would help it to keep some of its juices? I am going to try this recipe this weekend. Any info is appreciated. Thanks, Kevin

cruzado_xxi · Posted: Jun 19 2008 Post subject:

how many the 5 lb. will feed?
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Alien BBQ · Posted: Jun 21 2008 Post subject:

You can use a pan or not. Many folks will place a pan under the meat and not in it. 5lbs will feed 4-6 people depending on how hungry they are.
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Kevin Randolph · BBQ Fan Joined: 16 Jun 2008 Posts: 369

How I spent my Sunday & thanks to AlienBBQ for the recipes. They were delicious!!