Jack Daniel's Grilled Chuck Roast

This grilled chuck roast gets an overnight bath in a whiskey-brown sugar marinade that transforms a budget cut into something worthy of a backyard barbecue spread. Jack Daniel’s, brown sugar, soy sauce, Worcestershire, lemon juice, and garlic powder combine into a sweet, savory, boozy marinade that penetrates deep into the meat during the long soak.

The overnight marinade is essential with chuck roast. Chuck is a tough, well-marbled cut that needs time for the acid and alcohol to break down the connective tissue and tenderize the meat. A quick hour-long soak barely scratches the surface. Overnight means the whiskey and soy sauce reach the center.

Brown sugar in the marinade caramelizes over the coals during grilling, creating a dark, sticky bark on the exterior that’s sweet, smoky, and slightly charred. Basting with the reserved marinade throughout the cook builds layer after layer of that lacquered glaze.

Twenty to 25 minutes per side over medium coals gives you a medium doneness. Cutting into thin slices against the grain is a must for chuck. Thick slices of this cut will be chewy no matter how well you marinate it.

Chef Tips

• Turn the bag in the fridge a few times during the overnight soak to ensure even marinade coverage
• Medium coals, not high. High heat chars the sugar crust before the thick roast cooks through
• If you can find Jack Daniel’s barrel smoking chips, soak them in water and add to the coals for an authentic Tennessee smoke flavor
• Rest the roast for 10 minutes before slicing. This lets the juices redistribute so they stay in the meat, not on the cutting board

Variations

• Use bourbon instead of Jack Daniel’s for a sweeter, more caramel-forward flavor
• Add a tablespoon of Dijon mustard to the marinade for a sharper, more complex bite
• Finish sliced meat with a drizzle of the marinade reduced to a thick glaze on the stovetop