Give this a shot. http://www.tastybrew.com/newrcp/detail/125
I've made it several times and it's been a hands down winner every time.
THe way I did the bourbon barrel part was I took a 18 x 2 x 1" oak stave and charred up really well with my propane torch. I then put it into a big enough cylinder and soaked it with Wild Turkey for quite some time. At least as long as primary fermentation, but the longer the better.
Then racked off the yeast into a cornie keg and dropped in the oak stave. The beer sat in this stage for about 2-3 months.
Then removed the oak, and bottled it up.