Smoked 2 1# salmon fillets per the TVWB Brown Sugar Dry rub recipe, but made the following changes:
- Added 2 Tbs of cayenne to the initial rub, and 1 Tb to the finishing rub.
- Substituted thyme for the tarragon.
- Added a big handful of soaked rosemary sprigs to the alderwood chips.
Because of the relatively small amount of fish, it cooked in about 1 hr. I removed when the fish hit an internal temp of 140 F.
Results.. <span class="ev_code_BLUE">YUMMY</span> !
Now that cold weather is upon us, I'm going to experiment using maple syrup instead of brown sugar for the finishing rub.
- Added 2 Tbs of cayenne to the initial rub, and 1 Tb to the finishing rub.
- Substituted thyme for the tarragon.
- Added a big handful of soaked rosemary sprigs to the alderwood chips.
Because of the relatively small amount of fish, it cooked in about 1 hr. I removed when the fish hit an internal temp of 140 F.
Results.. <span class="ev_code_BLUE">YUMMY</span> !
Now that cold weather is upon us, I'm going to experiment using maple syrup instead of brown sugar for the finishing rub.