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First smoked salmon success

KennyLeeKennyLee Posts: 782

LBGE

Cedar table w/granite top

Ceramic Grillworks two-tier swing rack

Perpetual cooler of ice-cold beer

Comments

  • KennyLeeKennyLee Posts: 782

    2.25 lb. farm raised salmon filet

    Dry brine overnight (12 hrs.) w/sugar, brown sugar, kosher salt, pepper

    Pull, rinse and pat dry before adding 1.5 tbsp. of DP Raging River rub

    Let sit at room temp for 2-3 hours

    Mix lump and apple wood chunks and bring temp to 200* and back down to 150-180

    Once Egg is stabilized, put filet on for 2-3 hours or until internal reaches 150* at thickest point. 

    Turned out great!  Only complaint was it was a little salty for my taste mainly because I left it in the brine for 12 hours and should have pulled it after 8.  Served with rice pilaf. 


    LBGE

    Cedar table w/granite top

    Ceramic Grillworks two-tier swing rack

    Perpetual cooler of ice-cold beer

  • WolfpackWolfpack Posts: 2,650
    Looks great- for future reference you can soak in water after the dry brine to dial back the saltiness

    This continues to be one of my favorite things off the egg. 


    Greensboro, NC
  • KennyLeeKennyLee Posts: 782
    Wolfpack said:
    Looks great- for future reference you can soak in water after the dry brine to dial back the saltiness

    This continues to be one of my favorite things off the egg. 


    Thanks for the tip!  Yeah was afraid I left it too long but went with it anyway.  Never thought of soaking for a bit.  Still really happy with the first try.  Been wanting to do this for a long time, but wife is not a salmon fan.

    LBGE

    Cedar table w/granite top

    Ceramic Grillworks two-tier swing rack

    Perpetual cooler of ice-cold beer

  • CarhochCarhoch Posts: 10
    I am always surprise of the long cooking time some of you guys post I cook mine at 200° for 1 hour and it’s always moist and delicious.
    Suffolk,VA .XLBGE ,Blackstone griddle.
  • WolfpackWolfpack Posts: 2,650
    It’s a texture thing- I cook mine at 185 for 10 hrs or so. 


    Greensboro, NC
  • KennyLeeKennyLee Posts: 782

    Mine was on for exactly 2 hrs.  Was planning on 3, but checked it at 2 and it was beyond done (165-175* IT). 

    10 hours Wolfpack?  Dang.....another hour to two, I'm afraid mine would have been like an old boot.

    Even better news is the wife tried it when she got home and liked it even though she's not a salmon fan traditionally.  I'll be doing this one again soon.   

    LBGE

    Cedar table w/granite top

    Ceramic Grillworks two-tier swing rack

    Perpetual cooler of ice-cold beer

  • WoodchunkWoodchunk Posts: 638
    edited October 2017
    Carhoch said:
    I am always surprise of the long cooking time some of you guys post I cook mine at 200° for 1 hour and it’s always moist and delicious.
    I think most are cooking the fish. Curing fish by smoking takes many hours at a very low temp. I used to shoot for 90-110 and for large filets it could take 6 to 8 hours. And yes, rinse the filets after brine, dry, and place on a rack to air dry for a couple hours or more. Baste with a mix of melted butter, liquid smoke, and lots of pepper during the curing process
  • etherdomeetherdome Posts: 282
    1-1.5 hours at 225-250 is all that’s needed for me 
    Upstate SC
    Large BGE
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