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Brined Salmon 1st try W/Qvue

post #1 of 9
Thread Starter 

Brined 2 hrs (coulda used a little more) Smoked 2 1/2 hrs with Pecan and Mesquite, EVOO and a little rub on top. It was Delicious!!
post #2 of 9
That looks great, salmon is my next smoke, why do you think it needed to be brined more? (was is dry, bland?)
post #3 of 9
Thread Starter 
It turned out Very moist but I didn't season it with anything but the Brine and a sprinkle of rub. so... the flavor was there but I like it just a little saltier. This was done at 215- 225 degrees so its a "hot" smoke. I checked it at 1 1/2 hrs and it wasn't flaky yet so i checked it twice more in the next hour and as soon as the thick part was starting to be flaky I pulled the filets and wrapped in foil.
post #4 of 9
Very nice! Thats some darn good looking Salmon!
post #5 of 9
Looks mighty tastey....

I'm looking forward to getting my salmon smoke done this fall... I'll be using a new smoker for this years big event.
post #6 of 9
fresh smoked salmon an beer, what more could a guy want.

Hey keep it G fellas biggrin.gif
post #7 of 9
That looks great!
post #8 of 9

Looks Perfect

How long did you hold in foil? Did you dig in right away, or refigerate?
post #9 of 9
Nice job. Looks great and tasted even better.
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