PICS--Smoked Striper Bass

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.

11/28/1211:28 AM

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ribdogMember

Looks tasty, Pags!

11/28/121:01 PM

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vickibMember

Nice fish, great looking pieces of the fillet. How did you know to cook it to 135? Is that a typical temp for thick white fish? I am hungry now...

11/28/123:39 PM

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pagsMember

It just seemed right. Folks cook salmon from 125-150*. I didn't want it dry so I took it out a little earlier. Figured I could always cook longer...but it turned out great.

11/28/125:23 PM

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vickibMember

Good to know. Thanks.

11/28/126:13 PM

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solemanMember

Looks fantastic, I hope to try this next summer.

11/28/129:13 PM

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