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Jul 18, 2006 11:30 PM

ideas for smoking meat/fish?

hello, after smoking pork butt, i'm eager to try something else and would like suggestions. next time, we'll smoke the pork 12-14 hours instead of 8-9--the dinasaur bbq rub and sauce were terrific, but simmering the pork in the sauce for hours helped make it soft and tender. we have an electric smoker and need something easy--brisket? turkey? fish but what kind? thanks so much for helping.

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  1. Have you ever tried duck breast smoked over crushed hazelnut shells? Heavenly.

    1. Salmon

      I usually do about 1 lb at a time.

      I use a cure/marinade and do it for 24 hours

      1.5 Tbsp. Maple Syrup
      .5 Tbsp. Soy Sauce (The good kind)
      .5 Tbsp. Worcestershire Sauce
      .5 Tbsp. Minced Garlic
      .5 Tbsp. BBQ Seasoning (Salt/sweetener free)
      1 tsp. Hot sauce
      S & P

      Remove fillets from liquid and rinse off. Pat dry on paper towels and move to a drying rig.
      At this point I get my chimney going for my coals. Once I'm ready to smoke, the salmon is usually dry.
      I place the salmon in the smoker and let it go an hour. I'm at around 200 - 225*.

      If your salmon doesn't have the skin on it, place it on cheese cloth for easy extraction.

      I like to serve it on crackers with dilled cream cheese. It's best not warm.


      1. Check out Alton Brown's method. It's very close to how they do it in Ireland. (we stopped at a smokehouse last time we were there and they told us their technique). The only difference was that AB didn't have the wood they use to age whiskey in for smoke. I'll see if I can find my notes at home and post later.

        1. your hot smoking it sounds like-smoke a brisket, smoke a pastrami,smoked salmon(will flake not slice)trout,albacore, wahoo, get into charcuterie and smoke your own sausage.

          1. I love smoking briskets. Let them come to room temperature, apply a dry rub. For the rub, I use onion, garlic, paprika, crushed red pepper, salt, white pepper, black pepper, chili spices and just about any other like spice I have in the rack at home. I put the brisket on the cold side, hickory on the hot side, and cook 8-12 hours. Let it rest and then slice it up. Freezes well, but looses some of the smokey flavor in the freezer.