On Sat I wanted to try brining some salmon, so I found a nice piece of fresh sockeye. While I was there I picked up a $4 chicken as well.
I found "Bob's brine" by searching the site here. I mixed up some brown sugar, salt, bay leaves, garlic, onion powder, etc w/ some water and simmered for an hour. I took it off and let it get to room temp, then added ice to the mixture in a tub, then added the salmon, and let sit in fridge for about 4-5 hours.
Here is the brine for the salmon
Here's the specs on the Sockeye
After rinsing and drying, i threw it on this soaked cedar plank
I used Kirklands Sweet Mesquite seasoning on this one. With a little bit of kosher salt, and some brown sugar to top it all off
Set the fish in the fridge for a few, while I spatchcocked a chicken to throw on the smoker with the the fish. I used an herb seasoning with some seasoning salt
They both went on the smoker. Using Kingsford comp and apple wood. Ran @ about 250 degrees. Here is the salmon after a short time
And here is the bird. I squeezed some parkay over the skin as I put on the smoker.
I also had some chicken breast strips cut up and soaking in some spicy BBQ sauce with a little Terryaki mixed in, and about a dozen shrimp in a garlic herb marinade. Fore sides.. some asparagus, bell pepper, and portabello's were cut up and ready. These were all goin on the grill while the smoker was doing it's thing
Here's the sockeye after the smoke (took to 140)
Here's the bird. Taken to 165. Then to be quartered and thrown on the grill skin side to crisp skin
Here's the final plate. The whole chicken was put away for dinner this week, but I did taste test, and it was great