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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 01-01-2013, 01:02 PM   #1
Smoke House Moe
On the road to being a farker
Join Date: 09-13-12
Location: Robbinsdale Minnesota
Default 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.
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2 - WSM 18.5, 1 - WSM 22.5, and 1 - ECB Smoke n Pit.
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Thanks from:--->

Old 01-01-2013, 10:47 PM   #2
Full Fledged Farker
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Join Date: 09-25-10
Location: Reed City, MI

I hope it tasted as good as looks.
Ron, 1 little Chief top loader, 1 UDS (90% built) 1 mini UDS (in plans)
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Old 01-01-2013, 11:12 PM   #3
somebody shut me the fark up.

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Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie

Looks great!!
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed
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Old 01-01-2013, 11:14 PM   #4
is one Smokin' Farker
Join Date: 05-05-11
Location: Circleville, OH

Looks good
Pitboss 1100 Pro , 250 gal drum cooker, Weber OTG, Covert Black Thermapen ,Instagram- MilitantQ
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Christmas, pork loin

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