Ingredients
- 1/4 cup kosher salt
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 3 tbsp Black Pepper or more if you really like black pepper
- 2 quart water
- 1 tbsp cayenne pepper optional
Servings:
Units:
Instructions
Main
- Combine the Marinade ingredients.
- Put the fish in the Marinade – skin side up.
- Marinade in the refrigerator for at least 4 hours or overnight.
- Remove the fish from the marinade and rinse the fish.
- Pat the fish dry and allow the fish to reach room temperature.
- Set the grill at about 79°C.
- Put the fish skin side down on the grill.
- Smoke for 2-5 hours or until you like the texture.
Recipe Notes
Enjoy on a cracker with some cream cheese. Refrigerate after smoking.
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