This bourbon smoked chuck roast is first injected and soaked in a bourbon marinade overnight then cooked in the smoker until it is beautiful, tender and juicy beyond words. Try your next chuck roast in the smoker instead of the crock pot and I think you'll be pleasantly surprised!

Facebook
Twitter
Instagram
Pinterest
Feed
Helpful Information
  • Prep Time: 20 minutes
  • Marinate Time: 8 hours
  • Cook Time: 8-12 hours
  • Smoker Temp: 225°F
  • Meat Finish Temp: 210°F or tender
  • Recommended Wood: Mesquite + Apple
What You'll Need
  • 3-5 lb chuck roast
  • Jeff's original rub (purchase recipes here)
  • Bourbon beef marinade (recipe listed below)
  • 5 bell peppers (different colors if possible)
  • 4 jalapeños
  • 1 large red onion
  • 5 garlic cloves
  • Beef broth
  • Medium foil pan
  • Heavy duty foil

Get the Recipes for Jeff's Rub and Sauce


recipe-ad-rubMy original rub is mixed with bourbon, beef broth and a few other ingredients before being injected into the chuck roast. The meat is also soaked in this same marinade overnight for a flavor that will impress your socks off!

promise you'll love my dry rub/seasoning recipe and my barbecue sauce recipe or you don't pay!

Reasons to buy: Support the newsletter and the website | Own “the recipes” | Get the email newsletter 100% AD FREE from now on | Includes the Texas style rub recipe

Order the Recipes for Jeff's Rub and Sauce

Step 1: Marinate the Chuck Roast

Rinse the chuck roast under cold water and dry with a paper towel

2015-IMG_6695

Make the marinade

Bourbon Beef Marinade

Add all ingredients to a pint jar and mix well.

2015-IMG_6696

Place the meat down in a large pan and cover the pan with stretch wrap. This prevents huge messes while injecting by keeping the marinade contained inside the enclosed area.

2015-IMG_6698

I recommend an injector with a large needle so the rub does not get stuck. Many injectors have very small openings in the needle and the coarse rub will clog easily.

Here's the one I use:

bayou-pro-injector-small

Stir the marinade before each fill of the injector.

Once the injector is full of marinade, press the end of the needle into the meat at a 45 degree angle and depress the plunger to push the marinade into the meat. You will see it plump up. Once it starts running out, it's time to move to a new location.

I usually inject about every inch.

Use about half of the marinade inside the meat and then pour the rest over the top.

2015-IMG_6699

Cover the foil pan and place in the fridge for about 8 hours to marinate. Flip the meat over after 4 hours so both sides are able to sit in the marinade for a while.

Step 2: Season the  Meat

After marinating the meat, the only thing left to do is to add my rub (purchase recipes here) to the outside. This will create a nice crust and give you that perfectly seasoned bite you are looking for.

(With the meat already wet from the marinade, there is no need to add mustard or oil to help the rub to stick.)

If possible, place the chuck roast on a Bradley rack and sit that right on top of the pan.

This allows the smoke to have full access to the meat and the juices from the roast can drip down into the pan keeping the smoker clean and giving us some nice, tasty meat juice.

2015-IMG_6709

My original rub (purchase recipes here) is perfect on this chuck roast. Use the Texas rub (purchase recipes here) once it's finished being pulled/chopped if you need more saltiness.

2015-IMG_6715

Step 3: Smoke the Chuck Roast

Set up your smoker for cooking at about 225-240°F with enough wood to last at least 4 hours or longer.

I used a mix of mesquite and apple but you can use another favorite if you desire.

Place the chuck roast directly on the grate or if you have the Bradley racks I mentioned earlier, you can use the same configuration as I did.

If you have a vertical smoker with multiple racks, you can also just place the pan on a lower grate to allow the juices to drip down into the pan.

Step 4: Prepare the Vegetables

While the chuck roast smokes away, you can cut up your peppers and onions and get them ready to go.

The 5 garlic cloves are left whole.

You can see the size that I cut mine from looking at the picture below:

2015-IMG_6689

 

2015-IMG_6727

Step 5: Finish Cooking the Chuck Roast

When the roast reaches about 150°F, pour the vegetables into the drip pan and place the roast right on top

2015-IMG_6741

 

2015-IMG_6742

If you need more juice, just add about a cup of beef broth.

Cover the top of the pan tightly with foil and place the pan back into the smoker to finish.

Be sure to use a digital probe meat thermometer to keep tabs on the internal temperature of the meat.

When the roast reaches about 210°F or as tender as you like it, it is done cooking and is ready to be pulled/chopped and served.

This one took 10 hours to finish cooking but that will be dependent on the thickness/size of the roast.

I recommend letting it rest uncovered for about 20 minutes before processing it further.

2015-IMG_6745

 

2015-IMG_6772

Step 6: Serve the Bourbon Smoked Chuck Roast

The chuck roast can be served in any number of ways, similar to brisket. We chose to serve the meat and vegetables piled high on wheat hoagie buns topped with parmesan cheese and my Texas rub (purchase recipes here).

2015-IMG_6761

Get the Digital Recipes for Jeff's Rub and Sauce
**Instant Download!**
jeffs-rub-recipe jeffs-sauce-recipe

***Note: you get the Texas style rub recipe free with your order!

If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

Read these recent testimonies:

"Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well!" ~Peter S.
"I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while." ~Darwyn B.
"Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future!" ~Michelle M.

You see the raving testimonies and you wonder, "Can the recipes really be that good?"

No worries! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Now that's a bargain and you know it. Let's review:

  • You decide you don't like the recipes.. you don't pay!
  • The recipes are absolutely amazing!
  • Once you order, there'll be no more recipe ads in the email version of the newsletter

Well.. what are you waiting for.. click on the big orange button below to order the recipes now.

Order the Digital Recipes for Jeff's Rub and Sauce

I really, really appreciate the support from my newsletter friends and be sure to let me know if you have any questions about this.

Jeff's Smoking Meat Book

smoking-meat-book-cover-275x289The book is full of recipes and contains tons of helpful information as well. Some have even said that "no smoker should be without this book"!

With more than 800 reviews on Amazon.com and a rating of 4.7 out of 5 stars, it comes highly recommended.

It is a Bestseller in Barbecueing & Grilling books on Amazon.

Amazon | Barnes & Noble | German Edition

Digital versions available via Nook | iTunes | Kindle

Get Almost Anything at Amazon

If you enjoy the newsletter and would like to do something helpful, then..

The next time you decide to order something at Amazon.com, use THIS LINK to get there and we'll get a small commission off of what you purchase.

Thank you in advance for using our special link: http://www.smoking-meat.com/amazon

Printable Recipe

Bourbon Smoked Chuck Roast
Recipe Type: Entree
Cuisine: Hot Smoking
Author: Jeff Phillips
Prep time:
Cook time:
Total time:
Serves: 4-6
This bourbon smoked chuck roast is first injected and soaked in a bourbon marinade overnight then cooked in the smoker until it is beautiful, tender and juicy beyond words.
Ingredients
  • 3-5 lb chuck roast
  • Jeff’s original rub (purchase recipes here)
  • Bourbon beef marinade (recipe listed below)
  • 5 bell peppers (different colors if possible)
  • 4 jalapeños
  • 1 large red onion
  • 5 garlic cloves
  • Beef broth
  • Medium foil pan
  • Heavy duty foil
Instructions
Step 1: Marinate the Chuck Roast
  1. Rinse the chuck roast under cold water and dry with a paper towel
  2. Make the Bourbon Beef Marinade: 2 TBS Jeff’s original rub, 1 cup beef broth, ¼ cup Bourbon, ¼ cup Worcestershire sauce, 2 TBS lemon juice
  3. Add all ingredients to a pint jar and mix well.
  4. Place the meat down in a large pan and cover the pan with stretch wrap. This prevents huge messes while injecting by keeping the marinade contained inside the enclosed area.
  5. I recommend an injector with a large needle so the rub does not get stuck. Many injectors have very small openings in the needle and the coarse rub will clog easily.
  6. Stir the marinade before each fill of the injector.
  7. Once the injector is full of marinade, press the end of the needle into the meat at a 45 degree angle and depress the plunger to push the marinade into the meat. You will see it plump up. Once it starts running out, it’s time to move to a new location.
  8. I usually inject about every inch.
  9. Use about half of the marinade inside the meat and then pour the rest over the top.
  10. Cover the foil pan and place in the fridge for about 8 hours to marinate. Flip the meat over after 4 hours so both sides are able to sit in the marinade for a while.
Step 2: Season the Meat
  1. After marinating the meat, the only thing left to do is to add my rub to the outside. This will create a nice crust and give you that perfectly seasoned bite you are looking for. (With the meat already wet from the marinade, there is no need to add mustard or oil to help the rub to stick.)
  2. If possible, place the chuck roast on a Bradley rack and sit that right on top of the pan. This allows the smoke to have full access to the meat and the juices from the roast can drip down into the pan keeping the smoker clean and giving us some nice, tasty meat juice.
  3. My original rub is perfect on this chuck roast. Use the Texas rub once it’s finished being pulled/chopped if you need more saltiness.
Step 3: Smoke the Chuck Roast
  1. Set up your smoker for cooking at about 225-240°F with enough wood to last at least 4 hours or longer.
  2. I used a mix of mesquite and apple but you can use another favorite if you desire.
  3. Place the chuck roast directly on the grate or if you have the Bradley racks I mentioned earlier, you can use the same configuration as I did.
  4. If you have a vertical smoker with multiple racks, you can also just place the pan on a lower grate to allow the juices to drip down into the pan.
Step 4: Prepare the Vegetables
  1. While the chuck roast smokes away, you can cut up your peppers and onions and get them ready to go.
Step 5: Finish Cooking the Chuck Roast
  1. When the roast reaches about 150°F, pour the vegetables into the drip pan and place the roast right on top
  2. If you need more juice, just add about a cup of beef broth.
  3. Cover the top of the pan tightly with foil and place the pan back into the smoker to finish.
  4. Be sure to use a digital probe meat thermometer to keep tabs on the internal temperature of the meat.
  5. When the roast reaches about 210°F, it is done cooking and is ready to be pulled/chopped and served.
  6. I recommend letting it rest uncovered for about 20 minutes before processing it further.
Step 6: Serve the Bourbon Smoked Chuck Roast
  1. The chuck roast can be served in any number of ways, similar to brisket. We chose to serve the meat and vegetables piled high on wheat hoagie buns topped with parmesan cheese and my Texas rub.

 

About the Author

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!

8 Comments on this article. Feel free to join this conversation.

  1. Shannon Stevens June 26, 2015 at 1:10 pm - Reply

    Question – do you leave the leftover marinade in the pan and use it for the veggies? If you do, does it heat up hot enough to kill any bacteria in it? I’m smoking a 3 pound roast now at 225 deg. and dumped the marinade and mixed up a new batch to use when I add the vegetables. Hate to waste it if it’s safe to use! Thanks.

  2. Frank Mahaffey May 19, 2015 at 2:02 pm - Reply

    Awesome recipe. I added some smoked Peter peppers from last year’s garden. Made some awesome sammiches!

  3. jackie lehr April 12, 2015 at 1:20 pm - Reply

    really tasty. I’m mixing up a batch of marinade and smoking another one tomorrow. Great recipes, especially for a novice like me. Pastrami is next

  4. Tristan OConnell March 16, 2015 at 7:44 pm - Reply

    I must have done something wrong as we found this to be flavorless and edible at best. I am a fairly accomplished cook and have been bbq’ing for over 20 years. My ingredients are all organic, including my meat (at least it is antibiotic and hormone free). I use a BGE and followed the recipe to a T – I will admit that my temp got away from me a bit and ramped up to 250 but I got it back down to 225 rather quickly by adding some more soaked wood chips and then my DigiQ seemed to hold it perfectly. Guess I’ll chalk this one up to angry BBQ gods.

  5. Justin Bennett March 4, 2015 at 9:39 am - Reply

    This was a real winner! Whole family loved it. Even the small kids ate some and they never try my BBQ even though it’s amazing. Once they try it they like it typically. The challenge is getting them to try new things. We kept the broth from this and used it the next day for lunch with rice added to the mix and reheated on the stove. I missed out on that lunch because of work but they said it was amazing and I really missed out!

    • Justin Bennett March 4, 2015 at 9:43 am - Reply

      Oh, and the only modifications I made were 3 jalapenos instead of 4, used no seeds (wasn’t specified in the recipe), used 6 clovelets of garlic sliced in half each… not 3 whole cloves. That was a point of confusion for me. Oh and I added slided mushrooms. Since I was short on Bell peppers (3) and I love mushrooms. When we got home from church it was at internal temp of 214 and we removed and let set for 30 min and pulled a part so easily. So yummy! Thanks for a great recipe.

  6. Carl Medgaus March 2, 2015 at 5:18 pm - Reply

    Yesterday I made the cheesy smoked meatballs AND this Bourbon smoked chuck roasts! Jeff, your recipes rock. My family loved everything. Thanks and keep up the great work.

  7. Jack Newcomb February 26, 2015 at 8:46 am - Reply

    I’d love to try this recipe as soon as I get the 20 plus inches of snow off my smoker….;)

Leave A Response