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Smoked Steelhead

onpoint456
onpoint456 Posts: 204
in EggHead Forum
Just got back from a fishing trip in Erie, PA. Brought back about 5lbs of Steelhead. I usually wet brine for 18-24 hours but I decided to try dry brining this time. 

Brine ingredients:
  • 1/2 cup of brown sugar
  • 6 Tbls of kosher salt
  • 1/4 tsp of ground allspice
  • 1/4 tsp of white pepper
Covered the fish with the brine, covered and refrigerated for 18 hours.

Started the fire and put the fish on when the dome read 165°. Once the fish was on, the dome was at 126°. Let it slowly rise to 200° over 3.5 hours.

Smoke temp: 150°-200°
Smoke time: 4 hours
Internal temp: 145°-155°
Wood: Apple

Chunked and packaged for holiday gifts and appetizers.


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