If you are a fragrance designer for Dior and can smell and taste in parts per million? Have at it. Everyone else will never ever taste the Bourbon. Hell, most can't taste the difference between Hickory, Oak and Apple once the meat is smoked. There is the Meat flavor, copious amounts of Rub, some Sauce and the chip smoke being 99+% whatever wood...How many molecules, that may or many not contact the meat, are needed to make you sit up and say, " Oh that's Bourbon soaked wood l am tasting on those ribs. " That goes for the companies making Bank on chipping used whiskey and wine barrels and selling them to the public. Enjoy your Sippin' Whiskey on the rocks. It's a waste on the Wood...JJ