- May 21, 2011
- 11
- 11
Since getting my new Rec-Tec pellet smoker I've been inspired to post a bit. I smoked meats for the last 3 years with a firebox/grill combo but those days are done. Loving the pellet smoker.
So I decided to hot smoke some salmon. Instead of brining I decided to dry rub it with the recipe from SmokeTrax here
Started with 5lbs of salmon from Costco.
After rubbing it I let it rest in the fridge for 15 hours then washed the rub off with cold water and put them on the smoker
I smoked them at 200 for about 3.5 hours until the internal temp was at 150
I let them rest for 30 minutes then dinner is served
They came out great but I think next time I would only take them to 140. 150 was fantastic but a little dryer then I like.
So I decided to hot smoke some salmon. Instead of brining I decided to dry rub it with the recipe from SmokeTrax here
Started with 5lbs of salmon from Costco.
After rubbing it I let it rest in the fridge for 15 hours then washed the rub off with cold water and put them on the smoker
I smoked them at 200 for about 3.5 hours until the internal temp was at 150
I let them rest for 30 minutes then dinner is served
They came out great but I think next time I would only take them to 140. 150 was fantastic but a little dryer then I like.
