I brined in heavy brine (enough to float an egg) for one day. The brine used brown sugar similar to your quantity.. that was it. Removed after 24 hrs and placed in the refrigerator on a rack to form a pellicle and smoked with alder for about 6 hours. I learned this from a commercial smoker at Bodega Bay when I lived there. There's was always great.. and I think mine was also.
quote:Originally posted by LCNSac:
[qb] Although not as good as Chinook, it's readily available at Costco for a good price, and I think I finally nailed it, so here goes FWIW:
3 filets, total about 2.5 lbs.
Brine:
1/2 C. Salt
1 C. Brown Sugar
1/4 tsp Garlic Powder
1/4 tsp Liquid smoke
Juice from one lime
4 Tbsp Molasses
1 Qt Water
Brined overnight, about 7 hours.
Smoked for 5 hours on the CS @150 - 160 deg. Started with 3 small chunks of 2 year old Alder, added 2 more after 3 hours.
Let set in foil wrapped with a towel for slow cooling, refrigerated overnight. Not salty, nice subtle smoke, and slightly sweet. This formula is a keeper! [/qb]