smoked trout and salmon

Discussion in 'Fish' started by redneck69, Jun 25, 2011.

  1. redneck69

    redneck69 Smoking Fanatic

    been awhile since i've posted anything..with summer on us..to much stuff to do..

    started off with some fresh trout i caught and made a brine mix with 

    water

    brown sugar

    salt

    cajun seasoning

    for the salmon i used 

    water

    brown sugar

    salt

    fresh lemon juice

    i also made a brush sauce with

    butter

    honey

    maple syrup

    fresh lemon juice

    i also sprinkled on some webbers grilling lemon and pepper flakes on the fish before they were put in the smoker

    i brined them for 12 hours in the fridge, pulled out and rinsed off and patted dry with some paper towels.

    for smoke i used alder wood with a bit of cherry.  temp was set at 175 in the MES 40, for a smoke time of 4 hours.

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    [​IMG]

    the skin on the trout and salmon stuck to the grate even thou i coated the rack with pam cooking spray..i need to find something better to use.  

    thanx for looking
     
  2. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Looks Awesome!

    Todd
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    That looks fantastic Red !!!!

    I could devour a bunch of that real easy!!

    Good to see ya.

    Thanks,

    Bear
     
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Delicious...
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Yummy!
     
  6. venture

    venture Smoking Guru OTBS Member

    Great looking fish.

    Good luck and good smoking.
     
  7. max-paul

    max-paul Fire Starter

    Hi Red,

    I am new here and reading through all of the post I can. Just did some salmon and I was not happy with the brine that I read somewhere else. 2 c of soy with 2 Tsp of brown sugar. Fish came out looking good, but each bite is like a mouthful of salt. Your brine sounds great. If you dont mind, I would like to try it on the next batch of salmon. Thanks for sharing so us newbies can try it out. Mouth is watering looking at your results.

    BTW any suggestions on how much of the water, lemon juice, salt and brown sugar? Thats how bad of a newbie I am.
     
    Last edited: Jul 3, 2011
  8. redneck69

    redneck69 Smoking Fanatic

    i used

    1/2 gallon of tap water

    2 cups light brown sugar

    1/2 cup salt

    2 fresh squeezed lemons

    brined overnight, rinsed and pat dried with paper towels, let air dry for about 4 hours and put into the smoke
     

Share This Page