Smoked Cajun Catfish

[40 caliber]

HI guys, been lurking for a while. thought I would start to contribute. I tried some catfish fillets from Market basket. ( a local grocery store in the Northeast. I bought one pound of farm raised fillets as that is all that is available up here.

I followed the attached You tube video. when I watched it, I chuckled as it looked like the chef found it a little hot. My wife and I cut his  rub from one table spoon of cayenne pepper to half tablespoon. I must say it was good but  still quite hot. (I am not a wimp, I love hot food). I would suggest using only a teaspoon if you try this. It was still good but  masked some of the other seasonings that were available. It was cooking in my #2 for just under an hour at 250.
I got to 145 and we pulled it but were weren't sure so we put it back in until 150. it was juicy delicious and worth making.  even if I couldn't change the rub (which I obviously can!)


https://www.youtube.com/watch?v=-MhcTz7hPIE

Pictures below and definitely a recipe worth trying for those that like a little zing with their catfish....we love catfish and this just added to the fun.
see the before and after pics below, Yum!!!

 

[NDKoze]

I might have to try that some time. I just caught this little guy on Monday.

 

[40 caliber]

I wish we had them like that here!

 

[NDKoze]

That was just a baby. This is a catfish. 

 

[DivotMaker]

I remember the ones PJ posted....those are both babies!   PJ?  Where ya' at??