At the Crossroads of Smoking and Whiskey - Bourbonites Unite!

[bvbull200]

A couple of weeks ago, I started a thread asking questions about my first smoke that was coming up.  The conversation spawned a wonderful tangent about whiskey.  How to use it for injections, what are favorites for sipping, best values, etc....

It was a great blend of two topics that I enjoy, which appeared to resonate with at least a couple others.

The purpose of this thread is to bring others in to the same fold.  First and foremost, it is about smoking meat and meant as a place to discuss the art and talk about cooks as they come up, as they happen, and after they finish, but it has the unique blend of incorporating whiskey talk as well.

Might be a dumb idea, but who knows.  Hopefully TX Smoker, biscuithead, Flash, Smokin isthe Dr, PGSmoker64, and others that made that original conversation so enjoyable will chime in.

To start, I have 3 pork butts currently thawing to be ready to smoke on Sunday morning.  6 lbs, 6 lbs, and 8.5 lbs.  240* worked really well for me last time, so I'm only going to change the rub/injections this time.  I'll leave everything else the same so as to have just one variable compared to last time.

On the whiskey front, I had a bottle of Four Roses for a "mixing" bourbon, but it is a little low.  Probably going to replace it with my go-to, Larceny.  I can sip or mix that stuff as I see fit.  Might even mess around and add some to an injection.

This will only be my second smoke ever, so I am taking baby steps, here.

 

[smokinhusker]

Sounds like you are going to be in Pork heaven! If you come up with a good injection using whiskey, please post!

Don't forget the Q View!

 

[kranders]

Someone was posting about using Jack Daniel's Honey during the foiling portion of their 2-2-1 rib cooking. I think I will give that a try next time since I always have some on hand.

As far as the sipping part...I am partial to Gentleman Jack...although labeled as a "Tennessee Whiskey" it is actually a bourbon. I used to prefer Maker's Mark but feel their smoothness isn't quite what it used to be when they were "small batch". Knob Creek would be my preference if price was no object!

Any suggestions for a smooth bourbon I can try would be appreciated. I usually sip mine straight over 1 or 2 ice cubes.

 

[bvbull200]

I can see JD Honey working quite well as an injection ingredient or as part of the mopping/spritzing.

Go see if your local liquor store has Larceny available.  I liken it to Maker's, but prefer it.  Price-wise, it is about 10-15% less than Maker's Mark, but has a taste/smoothness that rivals Maker's 46, in my opinion.

 

[themule69]

I have used this in the past. Then rubbed it with honey a ffew min before I pulled it. MY T FINE.

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• themule69
• Jul 1, 2013

And this is for sipping!

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• themule69
• Jul 14, 2013

Happy smoken.

David

 

[mneeley490]

I will be watching this thread with great interest. I generally sip Maker's Mark, but our relationship isn't exclusive.

 

[bvbull200]

What is in the barrels?  I have a barrel sitting empty but made to age whiskey.  Looks just like those.  Any tips on what to put in it?

 

[link]

Someone was posting about using Jack Daniel's Honey during the foiling portion of their 2-2-1 rib cooking. I think I will give that a try next time since I always have some on hand.


As far as the sipping part...I am partial to Gentleman Jack...although labeled as a "Tennessee Whiskey" it is actually a bourbon. I used to prefer Maker's Mark but feel their smoothness isn't quite what it used to be when they were "small batch". Knob Creek would be my preference if price was no object!


Any suggestions for a smooth bourbon I can try would be appreciated. I usually sip mine straight over 1 or 2 ice cubes.

The last time I made Ribs using the 3-2-1 method when I foiled them I added some melted butter, honey and Jack Daniels (also what I like to sip). I have never done this before and they really came out nice. Just a hint of the Whiskey on them.

I will do this again.

 

[kranders]

Go see if your local liquor store has Larceny available.  I liken it to Maker's, but prefer it.  Price-wise, it is about 10-15% less than Maker's Mark, but has a taste/smoothness that rivals Maker's 46, in my opinion.

I see that they do have Larceny at my local BevMo store. I will have to give it a try.

 

[bgosnell151]

I'm intrigued about smoking with bourbon. As for sipping, Buffalo Trace and Eagle Rare are 2 of my favorite bourbans. Love me some Jameson's though. FYI, I live just outside Boston, so I kind of have to.

 

[bvbull200]

One of the butts I'm smoking on Sunday is a bit of an extra.  I think I'll try something boubon-ey with that one.  I'll scour the net for some recipes on injections, spritzes, and finishing sauces that feature bourbon and see what I can come up with. 

Eagle Rare.....that is some really good stuff.  I don't know how that one escaped my mind in the other thread.  Definitely a favorite for sipping.  Though slightly more expensive, it is worth it.

 

[bgosnell151]

One of the butts I'm smoking on Sunday is a bit of an extra.  I think I'll try something boubon-ey with that one.  I'll scour the net for some recipes on injections, spritzes, and finishing sauces that feature bourbon and see what I can come up with. 

Eagle Rare.....that is some really good stuff.  I don't know how that one escaped my mind in the other thread.  Definitely a favorite for sipping.  Though slightly more expensive, it is worth it.

Eagle Rare is actually cheaper than Buffalo Trace up here... although they are probably all more expensive up here than where you are.

 

[bvbull200]

Eagle Rare is actually cheaper than Buffalo Trace up here... although they are probably all more expensive up here than where you are.

I can't remember where Buffalo Trace is priced, but I know Eagle Rare is priced a bit above Maker's and the like.  Not terribly expensive, but a bit of a jump from some other good options.  It was the first bourbon that made me realize how good bourbon could be sipped by itself.  Up to that point (some years ago, mind you), I was strictly a Jack/Coke guy if I was drinking whiskey.  Now, bourbon and coke is still an option, but just drinking it neat often really hits the spot.

 

[bgosnell151]

I can't remember where Buffalo Trace is priced, but I know Eagle Rare is priced a bit above Maker's and the like.  Not terribly expensive, but a bit of a jump from some other good options.  It was the first bourbon that made me realize how good bourbon could be sipped by itself.  Up to that point (some years ago, mind you), I was strictly a Jack/Coke guy if I was drinking whiskey.  Now, bourbon and coke is still an option, but just drinking it neat often really hits the spot.

Eagle Rare was my first enjoyable expedition into sipping bourbon as well. May pick up a bottle this weekend if I can find one. My wife will thank you for spending our money. :biggrin:

And I will be sipping it while smoking something, but not sure if it will be short ribs or a chuck roast.

 

[BGKYSmoker]

I went the other way with some Rye.

Crispy bacon.

bacbur.jpg

• BGKYSmoker
• Sep 11, 2013

Some Rye

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• BGKYSmoker
• Sep 11, 2013

Rye & Bacon

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• BGKYSmoker
• Sep 11, 2013

3 weeks later i strained the Rye 8 times.

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• BGKYSmoker
• Sep 11, 2013

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• BGKYSmoker
• Sep 11, 2013

Booyah

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• BGKYSmoker
• Sep 11, 2013

Mild bacon taste. Maybe next time use 6 slices.

Yes i tried the bacon, it was kinda mushy

 

[kusinskij]

I'm intrigued about smoking with bourbon. As for sipping, Buffalo Trace and Eagle Rare are 2 of my favorite bourbans. Love me some Jameson's though. FYI, I live just outside Boston, so I kind of have to.

I'm with you on the Buffalo Trace....  That is my go to Bourbon.  First because of it's taste and second because I served with the 17th Infantry "Buffalo's" at Fort Ord.  I use old Bourbon barrels for smoking almost everything (Brisket, Pork Butt, Bacon and cheese).

 

[palladini]

I will never use any whiskey in any Smoking meat or any other smoker adventure I Endeavour in.  Whiskey can take me places I do want to go, but lets talking Rum, and I am in.

 

[bgosnell151]

@Nepas... I am pretty sure you are a genius. Count me in on trying that one.

 

[cholla]

Someone was posting about using Jack Daniel's Honey during the foiling portion of their 2-2-1 rib cooking. I think I will give that a try next time since I always have some on hand.

As far as the sipping part...I am partial to Gentleman Jack...although labeled as a "Tennessee Whiskey" it is actually a bourbon. I used to prefer Maker's Mark but feel their smoothness isn't quite what it used to be when they were "small batch". Knob Creek would be my preference if price was no object!

Any suggestions for a smooth bourbon I can try would be appreciated. I usually sip mine straight over 1 or 2 ice cubes.

Woodford Reserve is my favorite. Pricy, but man when you taste it.

 

[smokingreg]

Someone was posting about using Jack Daniel's Honey during the foiling portion of their 2-2-1 rib cooking. I think I will give that a try next time since I always have some on hand.

As far as the sipping part...I am partial to Gentleman Jack...although labeled as a "Tennessee Whiskey" it is actually a bourbon. I used to prefer Maker's Mark but feel their smoothness isn't quite what it used to be when they were "small batch". Knob Creek would be my preference if price was no object!

Any suggestions for a smooth bourbon I can try would be appreciated. I usually sip mine straight over 1 or 2 ice cubes.

I learn something new every day.  So Jack is a bourbon.  Who woulda thunk it?

"Jack Daniel's whiskey is filtered through sugar maple charcoal in large wooden vats prior to aging, which is an extra step that is not used in making most Bourbon whiskey,[sup][56][/sup] and the company claims that this makes the product different from Bourbon. However, Tennessee whiskey is required to be "a straight Bourbon Whiskey" under terms of the North American Free Trade Agreement,[sup][57][/sup] and Canadian law,[sup][58][/sup] and there is no other legal definition of the term "Tennessee whiskey" (other than U.S. law governing the definition of "whiskey" in general)."