How to make it

  • Make several slits in your meat to accomodate the garlic and cilantro
  • cut garlic into slivers
  • wrap in cilantro leaves and stuff into holes
  • rub in olive oil
  • cut up some cilantro to season meats outer edges season with old bay seasoning and tarragon
  • Smoke it! 6-8 hours usually
stuffing meat   Close
dont forget the olive oil   Close
fresh chopped cilantro   Close
ready to smoke   Close
Smokin!   Close
add some compliments to the meal   Close

Reviews & Comments 5

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  • davecobb319 4 years ago
    I let my pork loin soak in a brine solution overnight. I used kosher salt(aprox. 1 tbl per 2 cup water), 1-2 cups apple cider vinegar, 1 chopped onion, 4 smashed garlic cloves, and about 2 tbl whole peppercorns. I didn't measure, just eyed it. As far as the cilantro and garlic, I cut five pockets in the side of the loin and stuffed two cilantro garlic wraps in each one. It was DELICIOUS!! I also used Hickory chunks in my smoker.
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  • tammie1 5 years ago
    tried and LOVED it
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    " It was excellent "
    suecake ate it and said...
    made this tonight it was great
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    " It was just okay "
    iamjoshbrown ate it and said...
    this was pretty good. although i just guessed on the amount of cilantro and garlic since it wasn't listed and i ended up on the high end. it wasn't bad though.
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  • linebb956 6 years ago
    Now I wish I had a smoker! This sounds great...
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