I have some salmon to smoke. Would it be better to cut it into individual portions before brining and smoking, or leave it in whole filets?
Oh, and while I'm asking - apple or pecan?
Edited by HuhWhat - 6/13/14 at 4:48pm
When you say individual portions, please clarify. I suggest filet pieces that are 2"-4" wide. I would never smoke a whole side unless I am planning to entertain a big crowd of friends. I'll see if I can find a pick of the size I normally smoke.
I'd choose apple over pecan. I normally start out with Alder using it for say 25% of the smoking time and then switch over to apple.