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Bourbon Soaked Smoked Chuck Roast
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Alien BBQ
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Joined: 12 Jul 2005
Posts: 5422
Location: Roswell, New Mexico

PostPosted: Tue Dec 05 06 10:57 am    Post subject: Bourbon Soaked Smoked Chuck Roast Reply with quote

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.

Letís 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 Ĺ 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
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Joined: 10 Apr 2006
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Location: Wichita, KS

PostPosted: Tue Dec 05 06 11:07 am    Post subject: Reply with quote

Oh my gawd, that looks fantastic! I'm about to drown in drool right now.
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Gourmet-Gator
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Joined: 24 Apr 2006
Posts: 1806
Location: Evans, Georgia

PostPosted: Thu Dec 07 06 8:32 am    Post subject: Reply with quote

Alien Buddy, I will try this, this weekend and probably do it during OUR National Championship game day feast!! GO GATORS!!!
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JP MurrietaBBQ
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Joined: 18 Jan 2007
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PostPosted: Sat Jan 27 07 3:16 pm    Post subject: Reply with quote

My menu is planned for Sunday! Thanks for the recipe!
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Michael B
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Joined: 31 Aug 2006
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Location: Amherst, New Hampshire

PostPosted: Sat Jan 27 07 9:43 pm    Post subject: Reply with quote

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



Joined: 28 Jan 2007
Posts: 8

PostPosted: Sun Feb 04 07 12:13 pm    Post subject: Reply with quote

that looks amazing. can't wait to try it.
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TheArtfuldodger
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Joined: 21 Jan 2007
Posts: 146
Location: Waxhaw, NC

PostPosted: Sun Feb 04 07 4:51 pm    Post subject: Reply with quote

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


I'll second that! I love a chuck roast and that one looks awesome!
Cool Cool Cool
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Jeff
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Joined: 20 Jan 2006
Posts: 191
Location: Huntsville, ALABAMA

PostPosted: Wed Feb 07 07 9:54 pm    Post subject: Reply with quote

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
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vexter1
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Joined: 22 Jan 2007
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Location: St. Louis, MO

PostPosted: Mon Sep 24 07 10:49 am    Post subject: Reply with quote

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!!
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Alien BBQ
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PostPosted: Mon Sep 24 07 11:22 am    Post subject: Reply with quote

No problem, just go with a more lean cut.
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vexter1
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Joined: 22 Jan 2007
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Location: St. Louis, MO

PostPosted: Mon Sep 24 07 6:53 pm    Post subject: Reply with quote

Alien BBQ wrote:
No problem, just go with a more lean cut.


Alien -

I don't know how you do it - but you sure do come up with some really cool unique recipes - keep up the good work and thanks!

I think those honey spiced ribs are next on my list - if you'd stop posting the food pr0n, I wouldn't have to cook as much - LOL!!
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Smoke Daddy
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Joined: 29 May 2007
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PostPosted: Wed Oct 03 07 9:49 pm    Post subject: Reply with quote

That sounds amazing Alien. I'm going to give that a try. Thanks Exclamation
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SierraScott
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Joined: 12 Sep 2007
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Location: Pollock Pines, CA

PostPosted: Tue Oct 09 07 11:24 am    Post subject: Reply with quote

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.
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Megla
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Joined: 25 Oct 2007
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PostPosted: Sun Dec 09 07 8:39 am    Post subject: Reply with quote

Bump to try
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Megla
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Joined: 25 Oct 2007
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PostPosted: Tue Dec 11 07 2:07 am    Post subject: Reply with quote

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
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mark8086
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Joined: 27 Jan 2008
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Location: Louisville, Kentucky

PostPosted: Wed Mar 19 08 10:55 pm    Post subject: Reply with quote

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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Kevin Randolph
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Joined: 16 Jun 2008
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PostPosted: Tue Jun 17 08 9:39 pm    Post subject: Reply with quote

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
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cruzado_xxi
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Joined: 29 May 2008
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Location: Monterrey, Mexico

PostPosted: Thu Jun 19 08 7:42 am    Post subject: Reply with quote

how many the 5 lb. will feed?
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Alien BBQ
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PostPosted: Sat Jun 21 08 7:27 am    Post subject: Reply with quote

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
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PostPosted: Tue Jun 24 08 6:22 am    Post subject: Smoked Bourbon Chuck Roast, ABT's & 2 venison roasts Reply with quote

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





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