First salmon

[flebag]

What would be a easy brine or rub for me to use won't be smoking till tomorrow this shits expensive don't want to really ruin it by experimenting on my own thanks pics will come when I unwrap the beast

 

[flebag]

Hello ?? Anyone there ??

 

[azbohunter]

I have used this a lot and have had great luck with it.

• 1 gallon cold water
• 1 quart teriyaki OR soy sauce
• 1 cup pickling salt
• 2 lbs. brown sugar
• 2 Tbsp. garlic powder
• 3 Tbsp. cayenne pepper

Brine in refer overnight, rinse and allow to dry a couple hours to form pellicle. Room temp is fine as the salt in the brine is keeping your fish from spoiling for that short of time. Pellicle is a rather shiny dry but maybe tacky surface on the fish. That step is important in my opinion.

This the schedule I follow for smoking using alder wood dust

• 100°-120°F for 1-2 hours, then increase to
• 140° for 2-4 hours, then increase to
• 175° for 1-2 hours to finish
• Finish to internal temp of 145*

Good luck..

 

[cueinco]

I've been doing a skin-on salmon filet about twice a month for the past few months. I went from using a wet brine to using a "dry" brine. Someone on this board suggested using just a 50/50 mix of brown sugar to kosher salt. You rub it, refrigerate for 12-18 hours, rinse well, and soak in cold water for about 5 minutes. Dry it well. You can then return it to the fridge to develop a good pellicle for 12-18 hours, or just put it on the smoker like I do. 

I did one on Christmas to use to make a smoked salmon spread. I used my AMZTS and a MES-30. Cold smoked for one hour (it was cold out), turned it on to the very lowest setting which is about 170 on my smoker. Kept an eye on the I.T. and pulled it at 147 (I like it a bit more done for the salmon spread) after three hours. So that was a four hour total smoke.

Came out great. It's simple and takes about no fuss whatsoever. I mix up the rub in advance and have it sitting on hand ready to go. I pick up a filet (I prefer wild but will use farm raised depending on what's on sale), get it home, rub it and let it sit in the fridge over night, rinse, and smoke it the next day. My total active time, that is actually doing something like checking the I.T. or rinsing it, is about an hour.  Super easy. 

 

[flebag]

image.jpg

• flebag
• Dec 26, 2014

 

[flebag]

So I used what I had on hand it's almost midnight after all the brine taste great a little sweet and spicy and salty I like it had two filets so gonna let sit in the fridge get up about 8-9am and get started thank you for your help on this I like the idea of doing a nice slow cook on it at about 175-180 ?? Till done figures about 3-4 hours ?? The thickest parts are about a inch thick so again thank you more pics to follow

 

[flebag]

One more thing water pan or no water pan ??

 

[Rafter H BBQ]

One more thing water pan or no water pan ??

Not sure on the smoker your using, but most water pans are used for temp control. Depending on the smoker, for example... my WSM... I filled the water pan with sand & covered with a few layers of foil.... Makes clean up easy !

 

[flebag]

It's a electric smoker master built I belive yeah foil saves a tone of time on certain parts

 

[cueinco]

I use a MES-30. I filled the water pan with rock salt, didn't have any sand handy, a year ago and haven't looked back. I've never used water in it. Works great. 

As someone pointed out here, "if you're smoking at 175-225, how much boiling water (if any) do you expect to evaporate". The point above about type of smoker makes a lot of sense. On my WSM, I did use the water pan, since I thought it might help to moderate the higher temps of charcoal. 

 

[flebag]

image.jpg

• flebag
• Dec 27, 2014

The salmon is fantastic thank you guys for all the advice I have to say it's the best tasting fish I've ever had now I'm just waiting for the filet loin and corn to finish smoking and it's time to chow down

 

[crazymoon]

Nice ,looks excellent !

 

[brianaggie02]

I have used this a lot and have had great luck with it.

• 1 gallon cold water
• 1 quart teriyaki OR soy sauce
• 1 cup pickling salt
• 2 lbs. brown sugar
• 2 Tbsp. garlic powder
• 3 Tbsp. cayenne pepper

Brine in refer overnight, rinse and allow to dry a couple hours to form pellicle. Room temp is fine as the salt in the brine is keeping your fish from spoiling for that short of time. Pellicle is a rather shiny dry but maybe tacky surface on the fish. That step is important in my opinion.

This the schedule I follow for smoking using alder wood dust

• 100°-120°F for 1-2 hours, then increase to
• 140° for 2-4 hours, then increase to
• 175° for 1-2 hours to finish
• Finish to internal temp of 145*

Good luck..

Thank you for sending this. I will give it a try! Smoke On!