Inkmann,
Do the same technique for boiling your brine as above. Make sure it's non-iodized salt. You can add any type of
ingredients to suit your taste, worstershire, brown sugar, Karo, spices, wine, beer, teryiaki, etc. After the brine is
ready, I cut my fillets in 3 inch wide strips about 6-8 inches long. This way they fit on the smoker nice. Let the
strips soak in the brine for 24-36 hours in the fridge or in a cold area (garage, etc.) They must soak in a
non-metallic container, plastic is best. When they are done in the brine, take out and quickly rinse off, 5 seconds
each piece. Lay fish on racks so they can air dry and glaze over for 1-2 hours. Prepare your Brinkman ahead of
time(I also use Brinkman's). Have cut chunks of alder, cherry, oak, beech ready. Use a few pieces of charcoaol
and some wood chips to get it going(no lighter fluid). Start it 1/2 hour before fish are glazed. takes a while
without fluid. Put the leftover brine in the water pans. Keep in on a low smoke temp of 150* and smoke fish on all
the racks for 8+ hours. I crank up the heat at the end or if I want to jerk the fish(chewy). Also make a rub sauce
out of your favorite ingredients to add to some of the cut fillets while it's smoking. I do a variety. My finished
product is better than smoked fish that sells for 50.00 a pound.
Good Luck.
OldSalt
post edited by OldSalt - 2009/10/02 11:37:58