My Fishmonger pulled a freshy out of the cooler and cut me a fresh filet - the entire side (2.25lb). Planning on a dry brine rub for 2-3 hours, then a smoking rub. I woill keep you posted on the progress.
Dry Brine;
Finishing rub
Dry Brine;
1 cup light brown sugar, packed 1 cup non-iodized table salt 3 Tablespoons granulated garlic powder 3 Tablespoons granulated onion | 1 Tablespoon dried dill weed 1 Tablespoon dried savory 2 teaspoons dried tarragon |
1/4 cup light brown sugar, packed 1 Tablespoon granulated garlic powder 1 Tablespoon granulated onion | 1 teaspoon dried savory 1 teaspoon dried tarragon |