Add the ground beef to a larger mixing bowl. Add the allotted barbecue sauce, the whiskey, and the steak seasoning. Using your hands, mix together until completely incorporated. For the mixture into a log.
Divide the long into 4 equal portions, and squash each one into evenly sized patties.
Add hickory or mesquite chips to your smoker, and set it to 250 degrees. Place the patties onto a tin foil pan with pinholes poked in the bottom, making sure to place a pan underneath to catch the drippings.
Using a silicone brush, baste the burgers liberally with the barbecue sauce. Place the burger pan into the smoker directly above the intended drip pan. If your smoker has a liquid pan, fill with water.
Cook the burgers until an internal meat probe reaches 155-160 degrees.
Using some of the remaining sauce, spread some on the insides of the buns. Add a burger to the bottom of each bun. Top with a thick slice of cheddar cheese, several slices of crisp bacon, red onion rings, and finally the barbecue slathered top bun.