Smoking salmon on GMG

[brad23123]

Hey everyone I just wanted to share!

I started with 2.5lbs of skinless salmon that I purchased at Sam's Club.

I then mixed up a dry brine and let it sit overnight.
After rinsing and drying with paper towels, I let the pellicle form on the counter for roughly 1.5 hours.
Its currently in my Green Mountain Grill set at 150 degrees with an A-Maze-N smoke tube chugging away
I like my salmon a little dryer so im planning on pulling at 155 internal.


Brine:
3 cups brown sugar
3/4 cup salt
1 tablespoon garlic powder
1 tablespoon onion powder

Pellicle:

Green Mountain set to 150

 

[porked]

THAT would be looking good.

 

[brad23123]

Done tastes awesome. I was hesitant to add the garlic and onion to the brine but im so glad I did.

 

[porked]

Very nice!

 

[radio]

Awesome cook! looks like you nailed it on the salmon!

 

[foamheart]

Looks great.

 

[SmokinAl]

Great job on the salmon!
It looks delicious!
And congrats on making the carousel!
Al

 

[gmc2003]

That salmon looks wonderful. Nicely done.

Point for sure.

Chris

 

[Smoke23]

That sure does look good!
Congratulations on making the carousel.

 

[73saint]

Looks awesome! I like salmon just about any way, but that looks fantastic!

 

[ghoster]

Looks great. Nice work.

 

[one eyed jack]

Great looking fish Brad. Looks like ya done good.

 

[SonnyE]

Very Nice!
And you got it to just the breaking point of the goobers beginning to show.
Perfect, in my book. ;)

 

[idahopz]

That looks perfect!