I had some fresh shrimp that I was marinating in olive oil and Marietta's Fish Rub. Said to myself, "Self, you have brisket on your cooker (WSCGC) why not see what happens if you do shrimp, low and slow(ish).
Cooker was hanging about 230 degrees about 8 hours into a brisket smoke.
I skewered the shrimp, placed on Frogmat and tucked it in right next to the brisket.
Checked in about a half an hour, shrimp were at about 150 internal, so I removed and very lightly finished with Citrus Salt.
Pretty yummy, not a huge amount of smoke flavor as you might guess. But then you wouldn't want that anyway.
So low and slowish can be done with nice fresh seafood.
Did bacon wrapped scallops earlier, basically same process; documented that on a different post.
Cooker was hanging about 230 degrees about 8 hours into a brisket smoke.
I skewered the shrimp, placed on Frogmat and tucked it in right next to the brisket.
Checked in about a half an hour, shrimp were at about 150 internal, so I removed and very lightly finished with Citrus Salt.
Pretty yummy, not a huge amount of smoke flavor as you might guess. But then you wouldn't want that anyway.
So low and slowish can be done with nice fresh seafood.
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