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Smoked Salmon

sjm1027

sjm1027 Posts: 154

January 2017 in EggHead Forum

Brined salmon for 12 hours, rubbed brown sugar and pepper let sit for 4 hours and a 2 hour smoke with alder wood at 240 degrees. Internal temp 150.

XL BGE ~ XL AR ~ XL WOO ~ 20" grate ~ 17.5" stone ~ slide guides ~ Oval grate ~ 18" drip pan ~ Thermapen MK4 ~ SmokeWare SS chimney cap ~ Weber blue tooth thermometer

IMG_6330.JPG 3.7M

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Comments

Ima_good_egg Posts: 590

January 2017

Looks great!

Wisconsin, lbge, MM, kab, pig tail flippers, bear claws, and more rubs than I will admit to.
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enderw30 Posts: 58

January 2017

What did you use for the brine?

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bhedges1987 Posts: 3,201

January 2017

Niccceee

Kansas City, Missouri
Large Egg
Mini Egg

"All we have to decide is what to do with the time that is given to us" - Gandalf

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sjm1027 Posts: 154

January 2017

enderw30 said:

What did you use for the brine?

I used 1 quart water, 1/3 cup salt, 1/3 cup brown sugar, 2 tablespoons molasses.

XL BGE ~ XL AR ~ XL WOO ~ 20" grate ~ 17.5" stone ~ slide guides ~ Oval grate ~ 18" drip pan ~ Thermapen MK4 ~ SmokeWare SS chimney cap ~ Weber blue tooth thermometer
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