Smoker Cookbook: Complete BBQ Cookbook for Real Pitmasters, The Ultimate Guide for Smoking Meat, Fish, and Vegetables by Daniel Murray

Author:Daniel Murray [Murray, Daniel]
Language: eng
Format: epub
Published: 2019-09-09T18:30:00+00:00

Instructions

Rinse the fillets the place them in a glass baking dish. Drizzle with olive oil then season with rosemary and garlic. Rub the seasonings right into the fish then cover the dish and refrigerate overnight.

Get the curing salt dissolved in the water then add into the dish with fish. Allow it to marinate for about 15 minutes per half inch of the thickness.

Prepare the smoker using charcoal then get the temperature to 1500F before you get started. Get fish off the brine then discard the remaining liquid.

Place each piece of fish into aluminum foil then season with ground black pepper to taste.

Place the fish over the smoker rack then add some soaked wood chips over the coals. Cover it then allow to smoke for about 2 hours while you add wood chips as desired.

Increase the smoker heat to about 2000F then allow the filet to smoke until the fillet’s internal temperature gets to 1650F.

Remove it from the smoker and allow to rest for about 20 minutes before serving.

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