I mean, I LOVE bourbon; I drink it straight up; neat or on the rocks, in coke, etc. But, honestly, IMHO, it SUCKS on BBQ. Just my $0.02. I sure wouldnt waste good bourbon by putting it in a brine solution. If I were just hell bent to get that flavor on my Q, I'd put it in the sauce...
<--- that above from a guy who always does Patron shots [for the entire team, and in MBN the team gets quite large] before every category (whether blind turn-in or on-site). But, not IN BBQ... Nasty, IMHO. and a complete waste of good hooch.
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from everywhere)