Rinse the chuck roast under cold water and dry with a paper towel
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
Add all ingredients to a pint jar and mix well.
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.
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.
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.
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.