Friday, September 27, 2013

Smoked Fish - Mesquite/hickory

Oh man this is a good one if you have a smoker.

Prep for fish (1lb portion)
Brine the cut of fish for 12 hours in a quart of water with 1/4 cup of salt, 1/4 cup of brown sugar, 1tbsp garlic powder, & 1tbsp chili powder.

Dry rub fish with equal parts salt, paprika, white pepper with a touch of found garlic.

Smoke at approximately 190deg for 3 hours then up the heat to 225deg for the last hour. I used equal parts mesquite an hickory wood chips for smoke.

Absolutely great smoke and completely moist. It made a great piece of fish incredible. Enjoy

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