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["Combine all bourbon through cayenne pepper in a large Ziploc bag or container (large enough to hold your pork loin) and shake until combined. Place your roast in the bag and marinate in the fridge 24 hours (you can do 6-12 in a pinch), flipping a couple of times so the marinade covers the entire piece of meat.", "Once the pork is marinated, take out of bag and pat dry and set aside. Get your stove top-smoker going. Place 1 1/2 tablespoons of hickory smoking chips in the bottom of your smoker. Place your foil-wrapped (easier for clean-up) drip tray on top and then put your oiled up (again easier for clean-up) rack on top of the drip tray. You can now put your pork roast on the rack and close the smoker up (see your manual for specific instructions).", "Set your stove-top burner to medium and place the entire smoker on top. Turn exhaust fan to high. You will notice a whisp or two of smoke escape as the chips start to smolder. If you're noticing a lot of smoke escaping, consult your manual as to how to ""tweak"" the smoker so its seal is a bit tighter. Smoke pork loin for 35 minutes.", "While your pork loin is smoking, preheat your oven to 375 degrees. Once the pork is done smoking, take your smoker outside (being VERY careful, it's hot) and open the lid to let the smoke escape. Transfer smoker, minus the lid, into the oven (make sure your version is oven safe, otherwise transfer to a roasting pan or dish), and bake until brown, about 25 minutes or until your thermometer registers 165 degrees.", "Take out of oven, tent foil over the top and allow to rest for 10 minutes before slicing. Serve over Mashed Maple Sweet Potatoes and with Spicy Mustard Cream Sauce (both recipes below)", "Whisk all ingredients together in a bowl until well combined. Can be made ahead and refrigerated until needed."]
