Getting the hang of using my Pit Boss 7 Vertical Smoker. It controls temperature very well and I am extremely pleased with the performance of the smoker. We’re enjoying some fantastic food!
This salmon is fantastic. It met my expectations and is so simple to make.
Brine in kosher salt and brown sugar mixed with water. 4-24 hrs.
Dry and let air dry (in refrigerator or cool space) for 8 or more hours.
I then ran through a range of temperatures starting low and smoky (smoke setting) and every hour I glazed with maple syrup. I like my salmon a little drier, so I went for over 150F internal temp before I pulled it. It’s awesome.
If you raise temps too fast the fat in the salmon will bleed out. You can expect a small amount of this, but not much if you do it correctly.
#PitBossSmoker #PitBoss #CountryLiving
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