Smoked Salmon on the Oklahoma Joe with Pit Perspective

this is roger with the district pit smoking up salmon today salmon is a pretty easy cook it doesn't take a lot of effort a lot of time just takes a little bit of patience and a little bit of calculation with your temperature so i'm going to smoke these at about 230 240 degrees for about 90 minutes i've cut them up into fillets so we're not doing a whole fish so to go a little quicker um simple seasoning but let's get to it so what i've done here is i have brined the salmon fillets overnight the combination of butter lemon juice brown sugar that sounds like a weird combination but believe me it works really good on salmon this morning when i got up i took the top off seasoned them up with a little salt pepper and garlic and then put them back in the fridge for about another hour so real simple doing a brine for salmon but i think it's important and it it's going to infuse a lot of moisture into the salmon [Music] hey on friday so we're on the smoker we're going to run at about 225 degrees for about 90 minutes to two hours should be a pretty simple smoke don't have a lot of wind today so um i think it's gonna be real good okay we just hit the 90 minute mark been smoking here at about 240 degrees i let it go a little higher than i normally would usually i do it at 225 but we took it up to 240 take a look [Music] you

Channel: Pit Perspective with Roger Sherman

Views: 278

Rating: 5 out of 5

Keywords: BBQ, Barebecue, Smoked Salmon, Salmon, Fish, Smoked Fish, Oklahoma Joe, Smoker, The District Pit, Pit Perspective, Back Yard BBQ, Do it yourself BBQ

Id: VFxdlvKXRXM

Length: 2min 18sec (138 seconds)

Published: Mon Feb 22 2021