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Well. He's at it again. My son caught a couple nice size Stripers last weekend.



I received 3+ lbs of fillets and immediately proceeded to dry brining, using the CarDog's dry brine I had on hand.



After brining for 5 hrs and thoroughly rinsing, I let the fillets air dry for over an hour to form a pellicle. Here are the fillets ready for the smoker after a generous sprinkling of Bay Seasoning, dill, and garlic.



After preheating the smoker to 200* and seeing smoke from the Hickory/Oak pellets, the fillets entered the smoker for a nice smoke bath. In an hour the fillets reached an internal of 135* were ready to eat.

These were the leftovers. Forgot to take a picture before we ate.



Moist, flakey, firm and smokey. Very nice flavor.

Left overs go into fish tacos tonight. I love this smoker.
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