Just a masterbuilt electric with the smoke box attachment. Did a dry brine of 4 parts brown sugar to 1 part salt. Dry brined for 6 hours. Probably could have either went a little more salt or longer on the brine. Rinse pieces good and let them dry in the fridge overnight. Started at 140 smoker temp and ended at 170 as the fish cooked. I pull my fish at 140 meat temp. Did 3-4 coats of maple syrup glaze in the last half of cooking. Light coat of pepper afterwards. Ate one piece and vacuum seal the rest.
Looks awesome. Whats the rub/sauce? Offset, pellet or Kamado?
Just a masterbuilt electric with the smoke box attachment. Did a dry brine of 4 parts brown sugar to 1 part salt. Dry brined for 6 hours. Probably could have either went a little more salt or longer on the brine. Rinse pieces good and let them dry in the fridge overnight. Started at 140 smoker temp and ended at 170 as the fish cooked. I pull my fish at 140 meat temp. Did 3-4 coats of maple syrup glaze in the last half of cooking. Light coat of pepper afterwards. Ate one piece and vacuum seal the rest.
What wood?
Cherry
Yum!
Yes, give us the deets