Bourbon Soaked Smoked Chuck Roast (6 pictures)

This was my first Stoker cook, and although I had some temperature control problems, it came out real good. It has a spicy/hot/sweet bark.

I used mesquite chunks for the smoke.

If interested, recipe follows pictures.

This was a 2.5 lb. chuck roast. The recipe calls for 5 pounds.


After the night marinating in the refrigerator and adding the dry rub.


On to the Egg.


My new geeky toys.


At 154°, ready to pull.


After 20 minute rest under foil.



Recipe:

5 lb. Chuck roast
1 tablespoon Smokey Mesquite Seasoning Mix
1 tablespoon Pepper , fresh ground
16 oz. KC Masterpiece Steakhouse marinade
4 oz. Bourbon whiskey
4 tablespoons Sugar, Dark brown

The night before, mix 8 oz. of the steakhouse marinade and 2 oz. 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 your Egg 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 ½ hour until done.

Place on the Egg 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!