Hi All,
Just got a new Davy Crockett Green Mountain Smoker for Christmas and smoked some fish on it already. It turned out pretty good but the outside was a little tough and not sure how to fix that.
Here is what I did:
I defrosted some king salmon, coho salmon, yellow tail and halibut and put it in a wet brine overnight which included:
2 cups brown sugar
1/4 cup kosher salt
1 tsp onion powder
1 tsp garlic powder
1 tbs hot sauce
1 1/2 cups soy sauce
1 cup water
After letting the fish soak in the brine over night I rinsed it well and put it on drying racks in the fridge for about 4 hours and then onto the smoker. The smoker temp was set to 150 and I used hickory pellets and pulled the fish off once the internal temp hit 150.
The flavors were pretty good but the outside was a little tough.
Love some ideas on how to make it not so tough and if you think I should make any changes to the brine.
Thanks!
Just got a new Davy Crockett Green Mountain Smoker for Christmas and smoked some fish on it already. It turned out pretty good but the outside was a little tough and not sure how to fix that.
Here is what I did:
I defrosted some king salmon, coho salmon, yellow tail and halibut and put it in a wet brine overnight which included:
2 cups brown sugar
1/4 cup kosher salt
1 tsp onion powder
1 tsp garlic powder
1 tbs hot sauce
1 1/2 cups soy sauce
1 cup water
After letting the fish soak in the brine over night I rinsed it well and put it on drying racks in the fridge for about 4 hours and then onto the smoker. The smoker temp was set to 150 and I used hickory pellets and pulled the fish off once the internal temp hit 150.
The flavors were pretty good but the outside was a little tough.
Love some ideas on how to make it not so tough and if you think I should make any changes to the brine.
Thanks!
