shrews824
Member
Tried smoking salmon for the first time on my #2.
I had tried salmon a few years ago on my Masterbuilt and it didn't work out too well.
Well, this time it turned out great.
Used the trusty brown sugar/kosher salt "brine". 4:1 ratio.
Brined for 6.5 hours. Let it form the pellicle for 2 hrs 45 minutes.
Smoked at 170 with a single cherry wood chunk for 1 hr 50 minutes until internal temp hit 140 degrees.
Very flaky and moist with a great subtle smoke flavor. Man, I can't wait to do this again. We tore it up.
I had tried salmon a few years ago on my Masterbuilt and it didn't work out too well.
Well, this time it turned out great.
Used the trusty brown sugar/kosher salt "brine". 4:1 ratio.
Brined for 6.5 hours. Let it form the pellicle for 2 hrs 45 minutes.
Smoked at 170 with a single cherry wood chunk for 1 hr 50 minutes until internal temp hit 140 degrees.
Very flaky and moist with a great subtle smoke flavor. Man, I can't wait to do this again. We tore it up.