This is a pretty non traditional recipe, and something I learned from my buddy Doug at DWPBBQ while we collaborated on a class at TJ's Seafood in Dallas. It is so dang good that I have added it to my regular class rotation and wanted to share it with our congregation!
Ingredients
- (1) full salmon filet
- Meat Church Honey Hog or Deez Nuts honey pecan rub
- 1/2 stick of butter
- 1 C Grade A Maple Syrup
- Cedar grilling planks
Brine:
- 2 bottles of your favorite Teriyaki Marinade (Veri Veri Teriyaki Marinade & Sauce work great)
Prepare your Smoker or Grill
Prepare your smoker to a temperature of 275.
We recommend lighter smoking wood for this smoke. Pecan, alder wood or fruit wood will pair nicely with fish while not being too overpowering.
Brine the Salmon
Pour the brine over the filets and let them sit for two hours in the refrigerator.
Prepare the Salmon
After 2 hours remove the fish from the brine, rinse off and thoroughly pat dry.
Season with Meat Church Honey Hog or Deez Nuts Honey Pecan rub on all sides.
Cook the Salmon
Place the filets on the grilling planks. A full filet will require at least 2 planks.
While the fish is smoking, melt the butter and mix with the maple syrup.
Pour the butter and syrup mixture over the filets when the filets are 115 degrees internal temperature.
Continue cooking the fish until it reaches an internal temperature of 125 degrees. This smoke will take around 35 - 40 minutes at 275.
Remove the fish carefully with a spatula. Place it on a plate to rest for 10 minutes. Eat and enjoy!!
We brined our salmon in a YETI Rambler Gallon Jug.
