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 #1 of 5
9/27/14 at 1:19pm