I recently returned from a Halibut Fishing Trip in Alaska, So my first thought was let’s throw some on the smoker. So here it is
Fresh Halibut from the waters of Glacier Bay, Alaska
Used a mixture of 1-cup Dark Brown Sugar 3/4 Cup of Kosher Salt
Topped with the same mix and in the fridge for 2.5 hours
After 2.5 hours in the fridge. Looks like the salt did its job.
Rinsed and Ready for the smoker !
This is about 2 hours in , I used Oak chips which added just the right amount of smoke flavor, the combination of the salt and brown sugar gave the fish a nice salty/sweet taste. I kept the temp around 225-250, cooked until the probe temp was 165. It took approx 3 hours.
Ritz crackers, Honey dijon mustard, some chopped onions. Everyone loved it
Fresh Halibut from the waters of Glacier Bay, Alaska
Used a mixture of 1-cup Dark Brown Sugar 3/4 Cup of Kosher Salt
Topped with the same mix and in the fridge for 2.5 hours
After 2.5 hours in the fridge. Looks like the salt did its job.
Rinsed and Ready for the smoker !
This is about 2 hours in , I used Oak chips which added just the right amount of smoke flavor, the combination of the salt and brown sugar gave the fish a nice salty/sweet taste. I kept the temp around 225-250, cooked until the probe temp was 165. It took approx 3 hours.
Ritz crackers, Honey dijon mustard, some chopped onions. Everyone loved it
