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Smoked sockeye salmon. My way(pic heavy)

etherdome
etherdome Posts: 471
edited July 2018 in EggHead Forum
1 cup brown sugar
1/2 cup sea salt coarse
1T black pepper. 
Mix up and rub fish. Wrap in plastic and put in fridge for a minimum of 4 hours. Rinse well under cold water. Let sit uncovered  in fridge  for at least  4 hours for pellicle formation. Smoke  on foil boat skin-side down. 225-250 degrees for internal temp of 145...usually an hour. On this particular cook I used Alder chips and one small apple chunk. This is my absolute favorite method.











Upstate SC
Large BGE,  Blackstone, Weber genesis , Weber charcoal classic
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Comments

  • Theophan
    Theophan Posts: 2,654
    Man, that is some gorgeous looking salmon!  Veggies look like a great complement, too.  Fantastic job!
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  • smbishop
    smbishop Posts: 3,054
    Great post, thank you for sharing your recipe!
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • Carolina Q
    Carolina Q Posts: 14,831
    I don't really understand salt when it comes to brining and the like. Being on a reduced sodium diet, to me, that is a ton of salt, but I don't know how much stays in/on the fish. Maybe most is rinsed away? Seems to me most would be absorbed. Which is why I never brine anything, wet or dry.

    But salty or not, that is some gorgeous salmon!!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • etherdome
    etherdome Posts: 471
    Believe it or not , it is not salty. 
    Upstate SC
    Large BGE,  Blackstone, Weber genesis , Weber charcoal classic
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  • TTC
    TTC Posts: 1,035
    Lovely 
    XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars --  Gallatin, TN

    2001 Mastercraft Maristar 230 VRS

    Ikon pass 

    Colorado in the winter and the Lake in the Summer
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  • smbishop
    smbishop Posts: 3,054
    @etherdome Made this today!  Outstanding!  Thank you for sharing!


    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • etherdome
    etherdome Posts: 471
    edited August 2018
    @smbishop  thank YOU for sharing. That is awesome!   Always glad to hear of a good experience from a shared recipe. 
    Upstate SC
    Large BGE,  Blackstone, Weber genesis , Weber charcoal classic
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