I've made a bourbon stout several times but always with oak chips. It is big, black, and delicious. We let it sit on an ounce of chips for 3 months. I imagine the time would be shorter with a barrel, but then again the barrel has been used once. I've heard your get a few uses our of a barrel before you lose the oak flavor.
How much did Tuthilltown charge you for a barrel? I live about an hour and a half away, it may be worth the drive!