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Smoking some Lake Trout today

I have about 10 lbs of Lake Trout fillets as a result of an outing a couple of weeks ago.  Decided to try them smoked for the first taste.  Took about 2 lbs and brined for 4 hours in a mix of kosher salt, brown sugar, and pickling spices.  I sat them on a rack in front of a fan to generate a little bit of a pellicle.   I now have them on the small at around 225 with apple wood for smoke.  I have seen final IT recommendations of 140 and 180, so I will go by look as well as temp.  I will post another pic once they are done.



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XLBGE, Small BGE, Homebrew and Guitars
Rochester, NY

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