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Weeknight Sockeye Salmon . . .
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SmokinTiger81
Posts: 746
Going on the large on cedar plank with dizzy pig raging river rub. 
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Will cook at 275 to 300 dome on top of adjustable rig to about 125 internal plus rest. Probably about 20 min but temp will determine pull time
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Costco had for 9.99 # which seems good for sockeye
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Yes sir! That. Right. There. Yum.Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
Smaller one done and ready to rest.
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And plated.
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You definitely can’t push sockeye past 125 internal or you will dry it out. Maybe 120 is even better to pull next time on sockeye
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Great looking cook. Dialed it right in.
Feeding a neighborhood army with that mid-week or are you taking a consumption page from @SGH?
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
No army to feed. One will be cut to serving sizes, partially frozen to almost firm and then vacuum sealed. Then just reheat vacuum seal pouch in boiling water and you have moist salmon night two down the road
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@ chip. Thanks. Good egg food is about the only thing that gets gamecocks and tigers on the same page. The blood runs egg green instead of orange or garnet.
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And the leftovers inc small packet for a salmon tossed salad down the road
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Great cook and kudos to meals in the freezerCharlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Bought from Costco and cooked the same today! It was 17.00 # at Central Market :( Thanks for sharing!SmokinTiger81 said:Costco had for 9.99 # which seems good for sockeye
Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
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