Smoking with bourbon

[KnotRight]

Fairly new to the idea of smoking meat. Been doing it for maybe 6 months. I make my own rubs and want to add a little something extra. Thinking about adding in some bourbon but not sure how to do it. Would you marinate it with the rub? Usually, I put the meat on the pellet smoker around 10 PM and let it cook through the night so marinating it while it is cooking is sorta out of the question. Looking for ideas.

Also, I really do not think it makes a difference in what bourbon you use but that statement is from someone new at this. While on the bourbon idea, what proof? Rye being a little bit spicery, would you use a rye bourbon?

 

[NCFubar]

I’ve placed a small metal cup with Jim or Jack in the middle of the pieces of meat in my smoker quite a few times and let it evaporate p ... especially ribs ... for the overnight slow and closed run. I’ve also soaked my flavoring chips (apple and oak my favorite but not mesquite) in it.

 

[Kingding]

I put it in my spray bottle with apple cider vinegar+ apple juice and some Bourbon (or taquila or maple syrup)

Feel free to explore and enjoy :3

 

[CZfool68]

Only thing I’ e used bourbon on is a beef roast. Used a 1/2 and 1/2 bourbon water mix in a spray bottle to baste a beef roast while smoking. It was excellent. IMO bourbon is probably a little strong for poultry. But on beef it is awesome.

 

[skiles]

I just use bourbon to marinate myself when I cook, I never thought about using it on the meat. Interesting.

 

[fieldgrade]

Every-time I see this thread title I think it’s a cigar thread.

 

[Mitch Rapp]

Since you do overnight cooks and wont be marinating it during the cook, you can do the bourbon bowl inside the smoker as was suggested, but for ribs or smaller cuts, I make a glaze.
A can of coke, add 1-2 oz bourbon, and about 3/4-1 cup of brown sugar...all to taste. Bring to a boil, reduce heat and simmer until it starts getting syrupy.
At the end of the cook, pull the meat off, unwrap it (if you wrapped), brush on glaze. I also add a slight sprinkle of whatever rub mix I used. Then put meat back on for 15-20 minutes until the glaze sets up.
Its a sweet glaze, so I like to use spicier rubs to balance it out. Not necessarily a 'hot' rub, but rubs with a little extra black pepper seem to help balance the sweet a bit.

Eta: i sprinkle my rub on before glazing, especially if Ive wrapped whatever it is. It'll be wet coming out of the wrap, and the rub dries out the surface a bit before brushing on tbe glaze. Glaze tends to stick better this way.

 

[Gator]

Every-time I see this thread title I think it’s a cigar thread.

I was expecting to see someone with a cigar in one and and a glass of Makers Mark in the other.

.

 

[fishgutzy]

For cooking, it is helpful to reduce the bourbon. Simmer to evaporate the alcohol out. That way, it won't dry the meat if it evaporates while cooking.
This also concentrates the bourbon flavor.
I do this when I make bourbon chili.
If one had a condenser, one could extract and condense the alcohol one evaps from the bourbon for the high octane hooch.

 

[Lager]

Never thought of it. With BBQ anything is possible so give it a go. If you like it, go do it again ! How's this for an idea,, inject with it ??? Ive injected pork with pineapple juice then slathered the outside with crushed pineapple and then red pepper powders. Its a crowd pleaser so maybe bourbon inside with a glaze outside might work?