After a couple solid months of beef, pork and chicken on my Bull, the family was asking for a good smoked salmon dinner. I picked up 4.5 pounds of fresh Alaskan King Salmon at the local fish place. Here are the details.
I brined the salmon overnight using a water bath with brown sugar and kosher salt. At 7am today it was time to rinse and back to the fridge for 8 hours of drying. The fish went on the bull at 3pm. It was about 75 degrees with a good sea breeze and not too much humidity. The rub was brown sugar (1/2 cup), kosher salt (2 teaspoons), paprika (2 teaspoons) and pepper (1 teaspoon). The cook was for 3 hours at 180 with another 30 minutes at 225 to finish. I pulled the salmon off at 140 degree internal temperature. At about one and two hours into the cook, I glazed with maple syrup. I was quite happy with the results and we have some leftovers for tomorrow.
Once again, I am thrilled with my RT-700. It is quite a change after five years of fumbling and sometimes flat out struggling with a cheap electric smoker. No way I would have risked all this great salmon or last week's brisket in my old setup.
I brined the salmon overnight using a water bath with brown sugar and kosher salt. At 7am today it was time to rinse and back to the fridge for 8 hours of drying. The fish went on the bull at 3pm. It was about 75 degrees with a good sea breeze and not too much humidity. The rub was brown sugar (1/2 cup), kosher salt (2 teaspoons), paprika (2 teaspoons) and pepper (1 teaspoon). The cook was for 3 hours at 180 with another 30 minutes at 225 to finish. I pulled the salmon off at 140 degree internal temperature. At about one and two hours into the cook, I glazed with maple syrup. I was quite happy with the results and we have some leftovers for tomorrow.
Once again, I am thrilled with my RT-700. It is quite a change after five years of fumbling and sometimes flat out struggling with a cheap electric smoker. No way I would have risked all this great salmon or last week's brisket in my old setup.
