Hi all, Happy new Year. I thought I'd share my Christmas Eve cook. I would've shared earlier but I ended up in Hospital again with another bloody abscess. 😷
Brined Salmon overnight in a mix of 500g Light Brown Sugar and 320g Coarse Salt. (Just one bag/tub of each)
Left it in the fridge for a few hours after washing and drying on rack. It was firm throughout, though a wee bit closer to bottom could've been brined more.
Pigs in blankets, homemade wrapped supermarket sausage and bacon. made about 100 between these in smoker and rest in oven. All had a Maple (2 Parts) Bourbon (1 Part) glaze that they Marinated in overnight in ziploc bags.
1710 Salmon on, Pigs already on for 30 or so mins. Smoker maintained 120C roughly. Had to put a bit more Charcoal in as I did let it drop as I was trying to ration my Charcoal (Shed leaked and turned a bag mouldy) . First time not using the water pan at all. Used the last of my Apple and Cherry chunks of wood.
1737 - Pigs been on for about an hour so decided to turn.
1834 - Salmon done ( a few degrees under with the meater using the resting period to come to Temp 65C I hit 66C as was a little late taking it out WSM.
1835 - Salmon Resting, I did cover loosely with foil.
1905 - Used my instant read probe Pigs 75c
1912 - Salmon Sliced.
1913 - Salmon Served with Maple Bourbon Pigs in Blankets, Hasselback Spuds and veg
Anytime I've done Salmon I've lightly oiled the foil with EVOO (Never noticed a lingering smell/taste in next cooks.). I find the smoke still gets all around it and my long suffering Lady said it was the best flavour yet (Done about 4 of them). I was told that next year I need to do all the pigs on the smoker.
First smoke with the Meater+ but did do an oven roast the night before. Found it really easy to use and gave great results on both cuts of meat. A couple of connection issues even with the + Model so just need to be aware as I move from Smoker to Kitchen.