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Old 06-25-2011, 02:37 AM   #251
SwampassJ
 
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Just pulled two shoulders off the smoker and pulled them and ate as much bark as I could stomach. Into the fridge for Sunday's wedding hangover party.
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Old 06-25-2011, 12:42 PM   #252
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Originally Posted by milldoggy View Post
Fish is my fav, usually brine for 1 to 2 hours, then place skin side down on a piece of brown paper from a bag. Smoke only for 1 to 2 hours, depending on thickness.
It's a pretty thick filet, 2lb 3oz and about 2" thick. I was thinking 3-4 hours at 225. Whatcha think?

Smokers fired up, almost ready to toss the brisket on.
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Old 06-25-2011, 02:38 PM   #253
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Hmm, Maybe. That is thick. Use a instant read thermo, take it off at 150.
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Old 06-26-2011, 01:53 AM   #254
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How was the fish?
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Old 06-26-2011, 11:48 AM   #255
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Turned out okay. A little too much salt in the brine, but otherwise good. Ended up going for about 4 hours at 250, got as high as 300 at one point. Still came out juicy and flaky though.
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Old 06-26-2011, 03:26 PM   #256
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Quote:
Originally Posted by milldoggy
Fish is my fav, usually brine for 1 to 2 hours, then place skin side down on a piece of brown paper from a bag. Smoke only for 1 to 2 hours, depending on thickness.
I tried this last night. I brined two salmon filets with salt, garlic and dill for about an hour. Smoked at 250 for about 1.5 hours on the paper bag. Best salmon I have made by a long shot! Thanks for the tips.

 
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Old 06-26-2011, 04:02 PM   #257
Airborneguy
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I just cooked a butt as per Arneba28's recipe in the slow-cooker. Threw it in the oven to finish it off for about an hour. I'm hoping it's ready to bring to my homebrew club meeting today. Can't wait to get the smoker going though!
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Old 06-26-2011, 04:07 PM   #258
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Quote:
Originally Posted by lschiavo

I tried this last night. I brined two salmon filets with salt, garlic and dill for about an hour. Smoked at 250 for about 1.5 hours on the paper bag. Best salmon I have made by a long shot! Thanks for the tips.
The paper bag trick is the best. I also like to drizzle with brown sugar. Just melts right into the fish.
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Old 06-26-2011, 07:14 PM   #259
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Rib are on, 2 hours later than I wanted but still on.
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Old 06-26-2011, 09:54 PM   #260
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Rib are on, 2 hours later than I wanted but still on.
very nice

 
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