Quote:
Originally Posted by Jhunter1
Best fish I've smoked
1 Gallon of water
1/2 cup kosher salt
1/2 cup brown sugar
1 tbsp fennel seed
1 tbsp celery flakes
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp black pepper
1 tsp corriander
1 squeezed lemon
3 bay leaves
I mix that all in a container and brine the fish over night. Take them out and Pat dry. Let them sit on racks inside to dry. Make sure they are tacky before you put them in the smoker, takes an hour or so. That's important, they take smoke much better that way. Smoke at 170 with what ever wood you prefer, I like hickory or apple. Remove when they are done to your liking.
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This is basically my recipe. The addition of the lemon or other citrus for me makes the difference.
I go whole too- I do apple now too -mesquite was a little nasty for such a light meat- I save that for old pork or brisket
