Smoked Salmon - How Long?

Cornbread Willy

Hi everybody. Trying a smoked salmon tonight. I have a 2 lb fillet sitting in a brine as we speak. Alder chips and Raging River rub standing by, Egg prepared for an indirect cook. Just curious how long I should smoke at a temp of approx 200-225. Any suggestions?[p]Thanks in advance ~[p]'Bread

Unknown

Cornbread Willy,
Cook to an internal temp of 140 to 155º it depends on how
moist or dry you want the finished product.
Jim

Unknown

Cornbread Willy, I prefer to cook salmon fillet direct and at a somewhat higher temp--around 300--for about 30-35 minutes. At 200-225, I'd smoke the two-pounder for about an hour.