Brined for 3 hrs in 4 cups filtered water, 1/2 cup brown sugar, 1/2 cup kosher salt. Let sit open in fridge after brining for one hr. Brush w EVO, light salt and pepper and into the smoker at 200 for 2 hrs. Eezy Peezy
Ha!! Never even heard of sheepshead. When I read the title, I was thinking.....well, you can guess.
That's some great looking smoked fish!
Never had sheepshead, but I sure would like to try it.
We smoke salmon all the time.
Al
Sheepshead are also known as convict fish... because of their back and white stripes (pictures below) .... it is a nice white flaky meat...
Thanks for the link. This is what I kinda expected in this post:Sheepshead are also known as convict fish... because of their back and white stripes (pictures below) .... it is a nice white flaky meat...
https://www.google.com/search?q=she...ved=0ahUKEwic55m4vq3LAhVEGx4KHTPCDNAQ_AUIBigB