Copper River Salmon

[Dave Schwartz]

I've purchased many times from Costco their farm raised skinless salmon filets. Today they had the fresh wild copper river sockeye salmon with the skin still on the bottom. I normally smoke the salmon for 3 to 3 1/2 hours@ 175 after brining in a solution of 2 cups brown sugar, 1/2 cup of salt and 6 cups water. It always comes out great. Do I have to do anything different now because of the skin on the bottom? Thanks in advance for your help.

 

[K Kruger]

Probably not. You'd only have to increase the brine time if your usual time was unusually short, like < 45 min. I'm guessing it's not, right?

 

[Dave Schwartz]

I brined it over night and I'm aproaching the 3 hour mark on the WSM so we'll see how it come out. Thanks Kevin.