Just finished smoking my first attempt at salmon.
It was good but somewhat too salty.
I used the recipe for Andi's dry rub. I think 3 1/2 hours brine time was a little long and could have been the reason. I did 2 1/2lbs at 225* using about 2.5 oz of apple. I prefer more smoke and would increase it by .5 to 1 oz. I pulled the thinner pieces less than 1 inch at one hour and they were cooked just right.
I would love to hear any suggestions if anyone has any better suggestion.
PRF*
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