This was tonight's cook. The recipe started out as a cedar planked salmon on the gas grill, then moved to my gas GOSM. Tonight was the first time I've done it on the Weber and Smokinator. I made it for a pot luck-type dinner and it disappeared quickly. The rub has changed a little over time. The basic rub is:
2 Tbsp kosher salt
2 Tbsp brown sugar
1 Tbsp black pepper
1 Tbsp garlic powder
1 Tbsp dried basil
1 Tbsp dried tarragon
You really need a few teaspoons to cover. In addition, I've begun sprinkling ancho chile powder over the top and I think it adds a whole other layer. I don't wet or dry brine. This is about 2 1/2 lbs., skinless (but works with also). Here's pre-cook:
It went on the Weber at 235, with Alder wood. I don't probe my fish. With salmon, I wait for the white fat to come to the top and then make sure a piece flakes. It took about 50 minutes.
2 Tbsp kosher salt
2 Tbsp brown sugar
1 Tbsp black pepper
1 Tbsp garlic powder
1 Tbsp dried basil
1 Tbsp dried tarragon
You really need a few teaspoons to cover. In addition, I've begun sprinkling ancho chile powder over the top and I think it adds a whole other layer. I don't wet or dry brine. This is about 2 1/2 lbs., skinless (but works with also). Here's pre-cook:
It went on the Weber at 235, with Alder wood. I don't probe my fish. With salmon, I wait for the white fat to come to the top and then make sure a piece flakes. It took about 50 minutes.
Comment