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Saturday Salmon

MetalmakerMetalmaker Posts: 14
edited September 2012 in EggHead Forum

About a 1 pound Coho slamon fillet. Brined in:

3 cups water

1 cup soy sauce

1/3 cup brn sugar

1/3 cuo white sugar

1/3 cup kosher salt

1 t. onion powder

1 t. garlic powder

1 t. gr pepper

soaked for 2 hours.

Taken out of the brine and let sit at room temp for 1 hour.

Cooked indirect at 275 dome for 55 minutes with apple chips.

I didn't turn it, just set it on the grate and let it cook.

Pulled it off at 143 degrees internal.

Wow! that is some good stuff!

 

Cookin' outside in central Minnesota

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