Brined Salmon 1st try W/Qvue

[slikk88]

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!!

 

[solar]

That looks great, salmon is my next smoke, why do you think it needed to be brined more? (was is dry, bland?)

 

[slikk88]

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.

 

[vlap]

Very nice! Thats some darn good looking Salmon!

 

[dangerdan]

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.

 

[blacklab]

fresh smoked salmon an beer, what more could a guy want.

Hey keep it G fellas

 

[cinnamonkc]

That looks great!

 

[venture]

How long did you hold in foil? Did you dig in right away, or refigerate?

 

[waysideranch]

Nice job. Looks great and tasted even better.