Today I tried Santa Fe Cured Pork Loin, a recipe submitted by Mr. Bill Miller.[p]I was impressed so much that I took a 10 pound 22" pork loin out of the freezer to make use of the remaining marinate. A spice cabinet shortage forced recipe changes. In lieu of 6 TBS chili powder I used 2 TBS and added 1 TBS cayenne pepper, 3 TBS Cumin, and 1/2 fresh ground pepper to the stated recipe quantities. The meat, a 5 pound pork loin, was marinated for five days.[p]I stabilized the fire at 300*, placed the meat on the grill (direct with no drip pan) and added 1 1/2 handfuls of Jack Daniel's chips, reducing dampers for maximum smoke penetration, yet not starving the fire. This brought me to a 200* dome temperature for about thirty minutes. After the smoke, I raised the temperature to 300* for 1 1/2 hours, turning half way through the cook. The pork loin was pulled at 158* internal. Pulled 3* past my preference, but it was still moist and tender.[p]
In very short order, the wife and young'uns scarfed up half of the cook. Thanks, Bill . . .