Turkish Pork Loin
 

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.

I hope it tasted as good as looks.

Looks great!!

Looks good