TheLocNar
New member
Just a single piece just short of a pound. No motivation for overnight seasoning. I went with honey and the salmon rub I came up with that has salt/pepper/brown sugar/cumin.
Applewood and my #2 at 235. Pulled salmon at 132 degrees. Absolutely perfect and juicy. While seasoning was mostly on the surface, that's something I like. A nice profile with a touch of wood smoke, seasoning, and the salmon itself.
Don't see why I'd prepare salmon any other way now, maybe with slight variations. But the basic method is perfect for me.
Applewood and my #2 at 235. Pulled salmon at 132 degrees. Absolutely perfect and juicy. While seasoning was mostly on the surface, that's something I like. A nice profile with a touch of wood smoke, seasoning, and the salmon itself.
Don't see why I'd prepare salmon any other way now, maybe with slight variations. But the basic method is perfect for me.