I use a 3:1 brown sugar to salt brine (usually 1 cup to 1/3 cup salt for a few coho fillets) for 8 hours and then dab them dry on a rack in the fridge for a half hour. Smoke at around 180 degrees for 3 hours more or less for preference. This afternoon’s results:
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The South End provides useful resources and discussion forums for those that fish The South End of Lake Michigan for Salmon, Steelhead, Perch, and Bass as well as elsewhere in the Region and Chicago area.