Smoked Mackerel

Eric_Hess

My wife picked up some fresh mackerel from the market and
this is what I did:

Made a brine of:

mso-layout-grid-align:none;text-autospace:none">JA">1 U.S. gallon of water

mso-layout-grid-align:none;text-autospace:none">JA">2 cups salt

mso-layout-grid-align:none;text-autospace:none">JA">1 cup brown sugar

mso-layout-grid-align:none;text-autospace:none">JA">1/3 cup lemon juice

mso-layout-grid-align:none;text-autospace:none">JA">1 tablespoon garlic powder

mso-layout-grid-align:none;text-autospace:none">JA">1 tablespoon onion powder

mso-layout-grid-align:none;text-autospace:none">JA">1 tablespoon allspice

JA">2 teaspoons white pepper

Each of the fish weighed about 2-2.5 lbs. I brined them for
about 6 hours with their skin on.

Next I removed them and allowed them to air dry, I DID NOT
rinse them off. I let them dry for about an hour total.

The EGG:

I set up for indirect using the plate-setter feet up. I used
lump charcoal and grape vines to get the EGG to 190º. I tried everything to
keep it at 190º but ended up doing the fish at just over 200º. I placed the
fish on the grates and left them alone for 2 hours.

I pulled them when they reached 140º internal temp.

My wife is Russian and she loved them!