Andy Harrington
TVWBB Member
I am planning a cook for July 4th, smoking salmon filets followed by smoking a packer brisket (I plan to cook the brisket after not while the salmon cooks) Salmon has to be smoked as it and brisket is all my family is requesting. The problem Ive run into is I ordered the salmon through Omaha steak as I had a 100 dollar gift certificate. They will be sending eight six ounce filets deboned and without skin. Will a wet brine still work with out the skin? I am planning on cooking them in a vegetable pan lined with pink butcher paper. Not looking for appetizer style, more dinner style, nothing too dry. Will the fish stick to the paper? Would I be better off using something else to cook on?