Tried a dry brine for the first time ever and love the ease of it. Went with 1 cup salt to 4 cups brown sugar and about 2 tablespoons of garlic. Brined it for about 11 hrs.
Here it is brined and dried. Achieved a good pellicle.
No TBS ever with the Little Chief. Guess that's ok? Sure seems contrary to what I read a lot of.
I've had a tough time smoking salmon recently. Not sure why and trying different things. I think I have it narrowed down to not having a good enough pellicle formed (thanks to this forum) before I start smoking. This would allow a lot of moisture to come through the fish during smoking which can't be good.
Believe it or not, I used to make wicked good smoked salmon on this grill.
Ever since then I've struggled.
Hopefully these steaks turn out great!
Edited by Bryce - 5/8/15 at 6:34pm