The kind folks at Sugar House Distillery make a fine bourbon, which works great in a pork loin marinade.
To be honest I bet it would be awesome for beef and chicken too. This pork turned out tender as a filet so I’m going to work it into my next cheap and tough piece of beef and see how she does.
Wisk this all together:
Smoke at 200 for about 4 hours, until they hit 160, then take out to rest wrapped in foil about 15 minutes.
These loins sucked up smoke and came out super-smoky & VERY tender with a nice sweet and tangy bourbon & habanero kick!