Chicken and Salmon

Discussion in 'General Discussion' started by babcockwi, Mar 1, 2014.

  1. Another bitterly cold day in Wisconsin, fish are not biting anymore, couple more inches of snow last night, so what to do.

    I decided to brine a chicken over night in Pops brine. Had some extra brine left, so I grabbed a couple salmon filets from the freezer and decided to try them with pops also. Took them out of the brine this morning, rinsed and set on racks to dry for a couple hours.

    Pre heated the mes. Filled the amnps half full of maple. Going to run the mes at 200 until the salmon is done to about 145. Then I will up the temp as high as I can in this cold(5 degrees today heatwave) until the chicken is done.

    2 hours in. Salmon almost ready to come out.
  2. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Looks yummy.  How much longer for the chicken?
  3. Pulled the salmon and sampled. It is delicious.

    Will let the chicken go for another hour or two, but looking tasty.
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks tasty. I don't like to smoke other meats with fish. I've found the fish flavors adhere to the other meats. Will be interesting to see if your chicken has a bit of a salmon flavor.
    Last edited: Mar 1, 2014
  5. Sorry I didn't get a finished pic of the chicken. It turned out excellent, no fish taste to it. You can't go wrong with pops brine, so simple, but so good.

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