Smokin-It User Forum!
Recipes => Fish => Topic started by: jpowell on March 29, 2020, 06:49:00 PM
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First attempt at fish. Costco was out of brisket so decided to give this a try. Should I cut it into smaller chunks before dry brining?
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I think I have just brined as one piece and then cut into sections when I was about to smoke because I usually try a few different rubs. But i’ve Also just done one entire piece on the smoke as well.
What kind of dry brine are you going to go with? Just a salt or are you adding in some brown sugar?
I love smoked salmon. Even make a bit of a salmon spread once that I put on some crackers and it was really good!
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Planning the 4:1 brown sugar / salt brine overnight.
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I cut it into sections about 4 in long for ease of handling. That way the edges get fully brined and pellicle forms evenly before smoking.
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How did the steelhead turn out?
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I ended up cutting the fish into chunks as seen in the pic. I was not expecting them to take sooooo long to cook. 4.5hrs at 170F and it was just barely hitting 135F IT. Fish tasted great, but I would have preferred it to cook a little more from a texture aspect.
The maple syrup glaze was money :-)
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Looks great. I like to cut in advance into individual portions. This allows for a much cleaner presentation. Cutting a flakey 135 degree fish can be difficult to present in a clean fashion. Even if you like it a bit more dense and dry, IT 155 or so, it still difficult to cut clean edges.
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I would have preferred it to cook a little more from a texture aspect
Your grill or broiler will give you the texture you want.