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Smoke House Moe
01-01-2013, 01:02 PM
I wanted to smoke a brisket for Christmas Eve, but I had to work that day and do some improvising.

I ended up with this variation from Chris Lilly's original recipe. I ended up using dried appricot bits, instead of golden raisins. The filling is also slightly different.

Outside of the knife work to fillet the pork loin flat, this is a very easy recipe. For time I had to use the oven, but a guy could defintely smoke this. If you smoke it, I would maybe add some extra oil to the filling or maybe some sausage bits in the filling to keep the loin from drying out.

rondini
01-01-2013, 10:47 PM
I hope it tasted as good as looks.

cowgirl
01-01-2013, 11:12 PM
Looks great!!

Militant83
01-01-2013, 11:14 PM
Looks good