Grumpy Smoked Salmon
Delicious smoked salmon. Tender, juicy and flavorful. It starts with an easy dry brine and then smoke
Equipment
- Smoker
Ingredients
- 2 4 lb salmon filet skin on and pin bones removed
- 2 tbsp Grumpy Adobo seasoning
- Cherry or Hickory for smoking soaked in water
- 4 cups cool water for brine
- 1/2 cup Brown sugar for brine
- 1/3 cup no iodized salt for brine
- 1/3 cup orange juice for glaze
- 1 cup Grumpy Hot Honey for glaze
Instructions
- Create the dry brine by mixing the sugar and Adobo seasoning together in a small bowl. Place the salmon filet skin-side down on a wire rack on top of a rimmed baking sheet. Sprinkle the brine mixture over the entire filet to coat. Place in the refrigerator uncovered for 1 hour to 2 hours before smoking. Set up your smoker for indirect cooking with a water bath drip pan in place, and preheat to 225° F. While the smoker heats up, remove the salmon from the refrigerator and dry off any excess moisture with paper towels. When the smoker starts smoking and reaches 225° F, place the salmon skin-side down on a sheet of foil and transfer to the smoker. Brush your salmon with the hot honey and orange juice glaze every 20 minutes while smoking. The salmon is finished smoking when the internal temperature reaches 140° F. Begin checking for doneness after 30 minutes using a probe thermometer. Remove from the smoker and rest for 5 minutes before serving, or cover and chill in the refrigerator for up to 1 week.
