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Brined-smoked salmon

edited 3:46PM in EggHead Forum
I did a little research and came up with a guesstiment on this endever and much to my supprise it came out very well. Two pounds salmon filet,brined in a standard brining solution (water,kosher salt,brown sugar, garlic,and a bay leaf) for 2 hrs. Then smoked(with hickory and apple)on the large for 2hrs @125 then 7 more hrs. @150.It came out better and more moist that any smoked fish that I've ever had.Humpty was awsome in that it held 150 degrees rock steady for 7 hours. The information that I found said the first two hours should be at 90 degrees but I could't achieve that.

Comments

  • sprintersprinter Posts: 1,188
    Tim H.,[p]Sounds like it came out wonderfully. I've brined a few other fish but never salmon, glad to hear that it will work with that. Opens up a whole new world of 'sperimentin for me. Thanks for sharing.[p]Troy
  • The Naked WhizThe Naked Whiz Posts: 7,780
    Tim H.,[p]90 degrees? Heck, the thermometer on my egg reads 100 on a sunny day! By the way, quick question... I was perusing your website and saw a photo of a thermometer with a little bracket to keep it about an inch from the egg? What was that about? I didn't see any explanation while I was looking around.[p]Thanks,
    TNW

    The Naked Whiz
  • The Naked Whiz,I think you have me confused with Tim M. who has a website.

  • The Naked WhizThe Naked Whiz Posts: 7,780
    Tim H. ,[p]OOOOOPS....[p]Thanks! TNW

    The Naked Whiz
  • The Naked Whiz, Thats O K, we all look the same here.

  • SlimSlim Posts: 44
    The Naked Whiz, you need to get the egg thermometer out some so not to hit anything inside the egg to do this use cork or the little clip that comes with the thermometer as a spacer

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