OMG!!! I just smoked the BEST CatFish. I looked for the instructions here on Cookshack and had a had time finding COMPLETE directions. I thought i would put mine here for anyone interested.
4 1 - 1 1/4 whole catfish (Gutted and deheaded)
Brine:
1 gallon cold water
3/4 cup NON_IODIZED salt
1 cup brown sugar
1/2 cup soy sauce
2 cloves garlic, crushed
1 Tbsp. black pepper, ground
1 tsp. cayenne pepper, ground
WOOD;
2-3 oz. apple chunks
Rinse catfish. Combine all bringing ingredients in a platic container. Put catfish in container making sure fish is completely submerged. Brine for 16-18 hours. Remove from brine. Rinse under cold water and place on rack to drain. Pat dry on both sides with a paper towel and then allow to naturally dry for the next hour or so. (You want the skin to be tacky to the touch, but NOT wet).
Place on a couple of racks in the smoker. Adjust temperature to 190. Smoke for 2hours.
We just got this out of the smoker about an hour ago. (It was rough to leave the FB game) (GO VIKINGS!!). It was SOOOOO moist. You could still see the moisture coming off the catfish. Even my daughter that really doesn't like catfish thought this was good.
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