Hey Lori, that's neat...
Being a Canadian, I/we don't love the taste of Jim Beam or whatever, have you tried this recipe using Scotch?
I've meddled with a few experiments, using Scotch Whisky as a flavouring agent on chicken, (but, sorry, can't formalize this into one for you tonight!), I found that the Johnny Walker Red was about the best (using expensive single malts was a waste of cash and a Gaelic "sin")(and the Irish products, lacking the "smoke" taste don't get it done, either)
Mind, your Tennessee products are the absolute way to go with pork backribs...