Did a hot smoked salmon. Placed the fillet on a cooking cooling rack nested in a cookie sheet, applied homemade sweet rub liberally and refrigerated uncovered overnight. While the Egg stabilized in the 180's I pulled the fillet and used my finger to scrap off excess rub. Put it in the oak smoke and held temp at 183 for 45 minutes, glad I checked because it was just under 130 internal. Tented loosely and into the fridge to cool. I will post plated pics when it is cool. We serve on crackers with cream cheese and cucumber.
Check out how much liquid came off in the night.
Note, sometimes we marinate, and that generally takes twice as long to come to internal temp.
XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys