Brined with kosher salt, sugar, water for 2 hours, then straight on to smoker.
When they' raw the were so fishy they almost got me in trouble as my wife wondered why the house smelled like old poont**g when she walked in. :biggrin:
After brining, I hung by their jaws. Convenient, but next time I'll hang them by their tail ankles. The jaws all snapped off once they're cooked causing them to fall to the grates.
I had to use picture hanger wires to hang them one by one, so I decided to hang them before the pit is up to temp so I don't get smoked in the process of hanging them.
Once they're done they sure are tasty though.
When they' raw the were so fishy they almost got me in trouble as my wife wondered why the house smelled like old poont**g when she walked in. :biggrin:
After brining, I hung by their jaws. Convenient, but next time I'll hang them by their tail ankles. The jaws all snapped off once they're cooked causing them to fall to the grates.
I had to use picture hanger wires to hang them one by one, so I decided to hang them before the pit is up to temp so I don't get smoked in the process of hanging them.
Once they're done they sure are tasty though.
