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Smoked Salmon Fillets w/ Jeff's rub

post #1 of 5
Thread Starter 
Well after smoking a 14 lb brisket last weekend, I decided to lighten things up a bit this weekend. I bought Keta Salmon from Wally World, and rubbed it down with mustard and covered it with Jeff's naked rub. Not doing anything fancy here. After applying the rub to the fillets, I put them on the CharGriller at 225 degrees.





post #2 of 5
Thread Starter 
One hour in and IT around 125. Brushed with a glaze made with a little left over bbq sauce (Jeff's) and apple juice. Looking for IT 145-150.



post #3 of 5
Thread Starter 
Salmon IT around 148. Time to pull it.




Edited by 5oclocksomewher - 9/27/14 at 4:26pm
post #4 of 5

Looks tasty.

post #5 of 5
Thread Starter 
Thanks Adam. The fillets came out great. Took about one hour at 225 then 250 for half hour to finish.



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