- Jul 22, 2017
- 24
- 28
I was out deep sea fishing and we hauled in a few smoker King Mackerel. Normally I either release the kings or give them away since I never found a good way to prepare them outside of smoking. I decided I'll keep one and it would give me an excuse to go buy a smoker. So I went and picked up a MES 30 and also got the slow smoking attachment. So here is my first foray into the world of smoking....and it was delicious!!!
Brine 12-24 hrs
1 quart of water
3/4 cup salt (NON-iodine)
1 cup brown sugar
3 tbsp. Worchester sauce
1 tbsp garlic powder
juice of 1/2 lemon
3 tbsp. Whole peppercorns (crushed)
2 bay leaves (crushed)
Wood
80% Apple 20% Hickory
Method
1. Filet, skin, debone and cut kingfish into desired portion size (I used about 8" fillets)
2. Place in a sealed container and leave to brine for 12-24 hours in the refrigerator.
3. Rinse all the slabs of King fish under water and dry with a paper towel and layout on racks, sprinkle with ground pepper and garlic salt. Let the racks of King fish come up to room temperature before placing in the smoker. I let sit our 1-2 hours.
4. Set the smoker for 3hours 20mins at 150F with the vent half open.
5. Place the racks of kingfish in the smoker and allow the smoker to run through the first 20mins without wood chips. After 20 minutes, add desired wood chips. I used Apple with a small amount of hickory.
6. Every hour open the smoker, rotate racks for even smoking and dry the slabs with a paper towel. Keeping the fish dry produces the best results.
7. Once the smoking process is finished set the oven to 195°F for a further 1 hour 20min with the vent almost all the way closed. (About 20 min to get up to temp and then 1 hour at temp)
8. Once the cooking process is done let sit for 1 hour with the vent wide open then take the fish from the racks and ENJOY!
Brine 12-24 hrs
1 quart of water
3/4 cup salt (NON-iodine)
1 cup brown sugar
3 tbsp. Worchester sauce
1 tbsp garlic powder
juice of 1/2 lemon
3 tbsp. Whole peppercorns (crushed)
2 bay leaves (crushed)
Wood
80% Apple 20% Hickory
Method
1. Filet, skin, debone and cut kingfish into desired portion size (I used about 8" fillets)
2. Place in a sealed container and leave to brine for 12-24 hours in the refrigerator.
3. Rinse all the slabs of King fish under water and dry with a paper towel and layout on racks, sprinkle with ground pepper and garlic salt. Let the racks of King fish come up to room temperature before placing in the smoker. I let sit our 1-2 hours.
4. Set the smoker for 3hours 20mins at 150F with the vent half open.
5. Place the racks of kingfish in the smoker and allow the smoker to run through the first 20mins without wood chips. After 20 minutes, add desired wood chips. I used Apple with a small amount of hickory.
6. Every hour open the smoker, rotate racks for even smoking and dry the slabs with a paper towel. Keeping the fish dry produces the best results.
7. Once the smoking process is finished set the oven to 195°F for a further 1 hour 20min with the vent almost all the way closed. (About 20 min to get up to temp and then 1 hour at temp)
8. Once the cooking process is done let sit for 1 hour with the vent wide open then take the fish from the racks and ENJOY!
