SteveL Posted Wednesday at 10:50 PM Report Posted Wednesday at 10:50 PM I bought two king salmon filets the other day and smoked them this afternoon with a chunk of cherry wood in the charcoal at a temp of 200°. I dry brined them with a mixture of brown sugar, salt and pepper for a couple of hours then rinsed them, patted them dry and refrigerated them a couple more hours. Once they got to 100 internal I brushed them with a glaze made from maple syrup, Dijon mustard, bourbon, and garlic powder every 5 minutes until they reached 135. Another great hit!Sent from my iPad using Tapatalk 6
Tyrus Posted 1 hour ago Report Posted 1 hour ago (edited) You know SteveL, I didn't want to mention it and not to take away from your dish BUT that last pic with the blue sky and clouds with a blue KK tipped the scales as the winna. It musta been a glourious day Edited 1 hour ago by Tyrus
