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Smoked Makerel help

HungryMan
HungryMan Posts: 3,470
edited November -1 in EggHead Forum
Got some fresh Makerel. How long and what temp? direct or inderect? Any special seasoning?
Thanks
Al
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Comments

  • Big'un
    Big'un Posts: 5,909
    HungryMan,
    I copied this from google and made changes as needed. I looove smoked mullet, and makerel is similar. This how I would do it.[p]SPANISH MACKEREL, SMOKED [p]1 gallon water
    1 cup salt
    2 pounds Florida Spanish mackerel, butterfly fillets*
    1/4 cup vegetable oil
    [p]Combine water and salt; stir until salt is dissolved.
    Marinate fish in brine for 30 minutes in refrigerator.
    Remove fish from brine and pat dry. I sprinkle some lemon-pepper on the fish as well.[p][p]TO SMOKE FISH: Indirect w/ hickory. Place fish on a well-oiled grate, skin side down, Baste well with oil before and during cooking(I like to use the "PAM" spray). Close hood and smoke fish for 1 hour at 150 to 175 degrees F or for 30 minutes at 200 degrees F. Add remaining chips as needed to keep fire smoking. Fish is done when it flakes easily with a fork. [p]I think you'll get good results this way.
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