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After reading about all of the delicious recipes; I decided to try smoking some thighs!
"Sackings23" posted this recipe:
Made a nice rub with Paprika, Garlic, Onion powder Black pepper, Weber kick-n-chicken. Set in the fridge overnight.
225 degrees for 3 hours. Apple chips
Simply the best...
At the beginning of the thread I was reminded of the Harry Nilsson song.. My mouth is watering! Very nice. I love the fact that its served on a surfboard. Nice touch!
Thanks Gary. I'm super excited to smoke some Haddock and Cusk I caught last weekend. Just trying to work out the brine before I do. I'm planning to try two batches. One wet brine and one dry brine.
Thanks for responding.
I rinsed really well. I'll try cutting the salt by a 1/4 cup. That should fall in line with the 1 cup to 1 gallon rule.
Do you think brining for a couple hours opposed to overnight will help as well?
I posted in the fish forum yesterday but did not get a response..
I want to fire up the smoker and try this again, but I'm uncertain how I should adjust the recipe.
I brined in the recipe below for 24 hours. Then let it air dry in the fridge for another 12 hours.
I fired up the propane...