Barbecue'n On The Internet - FAQ's - Salmon on a Brinkman Smoker

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Topic: Smoke-cooking salmon on a Brinkman smoker . . . . From: Hanspeter,
Subject: Re: Salmon

We need advise for smoking salmon... what brine to use, how long, temperatures, best type of wood to use. Any information would be greatly appreciated.

Hi Hanspeter,

I am assuming that you have read "According to Smoky" and understand the difference in "Smoking" and "Grilling" according to Smoky. Therefore, I conclude that you want to "Hot Smoke" rather than "Cold Smoke" - especially since you are going to do it on a Brinkman.

Hot Smoking Salmon

Fillet out 8-10 lbs of salmon into 1/2-3/4" thick fillets. Prepare a brine solution of 2 cups pickling or kosher salt to 1 gal of water @ 60 degrees F. Soak fillets for 30 minutes, remove and rinse thoroughly.

In a second brine with 2 cups salt and 1 cup brown sugar to 1 gal. water at a maximum of 60 deg. F., immerse fillets for 1 hour. Remove, rinse and hang in a cool, dry place until a shiny film forms. (Using an electric fan speeds the process.) Seasonings in the brine - garlic, onion, lemon/lime, pickling spices are optional.

Heat the grill to 170-180 degrees and add green wood (alder, apple, pear, white oak) to the coals. Place fillets on the grill and maintain temperature for about 8 hours.

Hot Smoked Salmon may be eaten at once, refrigerated or frozen.

Fun,
Smoky

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