I have a nice 2 lb lake Erie steelhead filet that I brined last night with a dry rub (kosher salt, brown sugar, cloves and white pepper). How would you cook this? Hot with some smoke, low and slow, direct, indirect? I have not done this before and I don't want the brine or smoke to be overwhelming if we eat it as a main course, but I could also smoke it heavier and eat it cold?
In the bush just East of Cambridge,Ontario