Brined Salmon 1st try W/Qvue

Discussion in 'Fish' started by slikk88, Aug 4, 2008.

  1. Brined 2 hrs (coulda used a little more) Smoked 2 1/2 hrs with Pecan and Mesquite, EVOO and a little rub on top. It was Delicious!!
  2. solar

    solar Smoking Fanatic SMF Premier Member

    That looks great, salmon is my next smoke, why do you think it needed to be brined more? (was is dry, bland?)
  3. It turned out Very moist but I didn't season it with anything but the Brine and a sprinkle of rub. so... the flavor was there but I like it just a little saltier. This was done at 215- 225 degrees so its a "hot" smoke. I checked it at 1 1/2 hrs and it wasn't flaky yet so i checked it twice more in the next hour and as soon as the thick part was starting to be flaky I pulled the filets and wrapped in foil.
  4. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    Very nice! Thats some darn good looking Salmon!
  5. dangerdan

    dangerdan Meat Mopper OTBS Member SMF Premier Member

    Looks mighty tastey....

    I'm looking forward to getting my salmon smoke done this fall... I'll be using a new smoker for this years big event.
  6. blacklab

    blacklab Master of the Pit SMF Premier Member

    fresh smoked salmon an beer, what more could a guy want.

    Hey keep it G fellas [​IMG]
  7. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    That looks great!
  8. venture

    venture Smoking Guru OTBS Member

    How long did you hold in foil? Did you dig in right away, or refigerate?
  9. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Nice job. Looks great and tasted even better.

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