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Well my first attempt at salmon was a huge success last night. Even my friends who don't prefer salmon because its too fishy loved it and came back for more. I cant say how awesome the BGE is.
So I started with brining the salmon for only 12 hours and put in the fridge.
I got the BGE fired up and stabilized at 200 degrees.
I used 5 large apple wood chunks soaked in water for 3 hours put them in and then used the plate setter for indirect and also used a drip pan.
I prepped the salmon and dried it off taking it out of the brine and sprinkled my favorite rub on top, skin still on bottom. I use Bobby Flay rib rub, from his website. I mix the rub up myself and half the salt content though. I then rubbed brown sugar all over the top of the rub. I was heavy with the brown sugar.
I placed it on the wire rack skin side down and let it sit at 200 for 2 hours never opening the EGG.
After 2 loooooong hours was up I put on a cutting board and basted the top with pure maple syrup.
It was amazing!!!!!!!!
2 LBGE's, Mathews Z7 Extreme putting meat in my EGG, Lovin life in South FL