I got a nice lunch box from my cousin down in the keys. Got a couple nice reef Donkeys and sent them to me to smoke. Made a simple brine with salt, brown sugar, tyme, and a bay leaf. I cleaned the fillets up, removing all blood line. After 24 hours in brine, I placed on smoker racks and refrigerated overnight. Got up early, and set up the mes30 . Temp was 190-210. Got done in about an hour an a half. Came out spectacular! !
