Colorado Fisherman Forum banner
1 - 2 of 2 Posts

· Registered
Joined
·
3,592 Posts
brine 4-18 hours (depends a lot on when I think about it and when I want them done)
dry
smoke at 190 till internal 140 temp.

I've not tried a much slower smoke at lower temps with the finishing 30 min at 165 which I think is what you do, no?
Yah, I fillet mine. I do a 12 hour liquid brine lately it's been 1 gallon of water to 2cups of brown sugar 1 cup salt and 1 cup maple syrup, dry for 12 hours then smoke only Apple (no heat) for 2-3 hours shut down smoke and slowly bring up temp after basting with maple syrup for 5-6 hours and finish at 150. yah a lot of babysitting but it pays off.
 
1 - 2 of 2 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top