Well, gave it a try...and not to bad. Got a filet from Albertson's (Skin on), rubbed some lemon juice, salt, pepper, a little ginger, paprika, garlic powder and some dill on top.
Smoked at about 210 degrees with a mixture of apple and cherry wood until internal temp was 145 degrees - just a little over 2 hours. Came right off the skin. Had a mustard sauce on the side.
Nice and flakey....
Smoked at about 210 degrees with a mixture of apple and cherry wood until internal temp was 145 degrees - just a little over 2 hours. Came right off the skin. Had a mustard sauce on the side.
Nice and flakey....
