Cajun-spiced Smoked Steelhead

I feel so proud of myself for smoking steelhead on the egg. I brined for 18 hours in a fairly weak brine of salt, sugar, garlic powder, dehydrated onion, whole peppercorns and whole allspice. Removed from brine, pat dry and rubbed with Slap Ya Mama's white pepper cajun seasoning, demerara sugar, garlic powder and a little more salt. It started off at around 200 but I managed to achieve and maintain 170 for seven hours. It's delicious. I'll use the same method with salmon in the future. The piece I cut into was only after 4 hours, I just couldn't resist.



ConvEGGtor/plate setter was used, I wrapped some alder chips in foil to start with then added a few more handfuls throughout the cook.



What I neglected to do was dry the fish long enough to achieve the sheen the more experienced among you boast of.



The finished product.



I snuck this piece four hours into the cook.



Vacuum sealing for delayed gratification.