So I've never liked salmon, but my mom is down in Texas helping me take care of my son while my wife is on TDY and she loves it so I thought I'd give it a try. Seeing as how my work hours are crazy, I didn't have the time to do everything I wanted for prep and you all will probably think my method was crazy, but it tasted fantastic!
The salmon was a 2lb fillet bought fresh at HEB. I froze it when I got home because I wasn't sure when I could make it. I got off work early, took it out of the freezer and thawed it in a foil pain with water, lemon juice and kosher salt. As it was thawing I fired up the MES 40 to 225 and lit some oak pellets in my AMNPS (with mailbox mod). When the fish thawed, I liberally sprinkled Jeff's rub on and then placed in the smoker for 2.5 hours. During the last half hour I cranked up the heat to 275 and poured on honey/brown sugar as a glaze. It turned out great! I know it violates most of what I read on here as far as brining and cooking temps/times, but it's the taste that matters right?
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