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I thought I would repost the smoked mackrel pic's that were lost in the crash.
Waiting to be cleaned and brined:
On the cooker:
All done:
These were brined overnight in kosher salt, brown sugar and old bay seasoning. Smoked at 180 for about 3 hours.
Enjoy!
Welcome aboard, fish with a high fat content do handle smoke best. I have smoked others with good results. The white flakey fish has to be watched to not over cook but it can be done. And mullet is absolutly great smoked. I do em all the time.
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