1st try at smoked Salmon

[Nevada Ed]

Got the cover off the new pellet smoke here at 4,500 ft. Elv.
with a nice 55 degree afternoon with two types of salmon.

One was a "Wet" Brine soak, the other a "Dry" sugar/salt mix.
At 2:15 the smoker hit 166 degrees and the salmon hit the grill.
At 4:00pm the fillets had a low internal of 121* so I kicked the temp. to 180*
At 4:45pm the instant probe showed the meat at 127* and it was removed.
The fillets were brushed with REAL Maple syrup at 3:15 & 4:30pm

There was a third smaller size of salmon that I used as a "Tester"
near the end and in the house for the wife to try, for final approval.
I got a thumbs up. She liked the dry rub best.

Half will be saved for a Super Bowl snack on crackers with a dill sauce
along with some capers that the little lady asked for.

Get cooking.

 

[Rustyt1953]

Years ago, my nephew, a chef, told me to rub mustard on the salmon before smoking/grilling. I was hesitant at first but now I am a true convert.

 

[WuzzFuzz]

If you would overnight it via Fed Ex, I could enjoy some of it with you during the game.

WuzzFuzz

 

[soFlaNative]

The right brine works wonders.
My first try was very good but I used hickory and dam me if it didn't taste like bacon!
Mixed it with some sour cream, dill and cream cheese and made a whole lot of dip.

 

[Kanewpadle]

Looks good! Growing up in Alaska, all I seemed to do is smoke salmon all summer long.

 

[Snapping Twig]

Looks good! The maple application was smart too. Removes the curd.

I've been smoking it for @ 30+ years and an old grey beard told me his secret, I will share it here.

1 cup dark brown sugar.

1 cup non iodized salt.

1 gallon water.

Overnight soak, no more than 24 hours. I do it in a tupperware cake holder so I can open the fridge and shake it now and again.

I use a Big Chief, and Luhr Jensen hickory chips. I use brown sugar, but you give me an idea here. I will add water to the brown sugar and paint it on because putting it on dry by hand is messy.

I do the brown sugar application on the first two pans of smoke, and one final pan without the application since the curd is gone by then.

Comes out moist and spreadable, not salty at all and tastes like lox.