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See you in the morning Ryan.
(Image removed from quote.)Getting ready to put them on the smoker. Took them out of the honey brine a couple hours ago. Almost room temp and then the magic happens. Gonna use sugar maple and hickory. Gonna be a late night, normally takes 7-8 hours to finish. Hope I bought enough beer.
I just get the to room temp which takes a couple hours, then blott them off. I have found that keeping them in the brine for 3 days helps the fillets stay moist after smoking and they infuse your flavors way nicer. Fillets will look "water logged" when they come out of the brine, but they take longer to smoke. So you get a nice dark, rich crust and moist inside. Found this out on accident. Had fish in the brine for a day and relative got sick. Spent 2 days at the hospital and smoked the fish on the third day. It came out way better than usual. Now I do it every time. Funny how stuff like that happens. Hope this tip helps.