First smoked salmon success

KennyLee

KennyLee

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. 

Wolfpack

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. 

KennyLee

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.

Carhoch

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.

Wolfpack

It’s a texture thing- I cook mine at 185 for 10 hrs or so. 

KennyLee

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.   

Woodchunk

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

etherdome

1-1.5 hours at 225-250 is all that’s needed for me