Fish On!

[Mevan]

Well it was about time I smoke the whitefish and lake trout I had caught this spring. I will do 2 batches the first is in the brine at the moment.

Apple will be the flavor for the 2 batches.

Brine:

1 gallon Apple Juice

1 cup Kosher Salt

1/2 cup Brown Sugar

8 clovers of smashed Garlic

1 onion coarse chop

2 stalks of celery coarse chop

Will brine overnight for approx 24 hrs. Then on to the smoker tomorrow on apple wood for about 3-4 hours. I make a glaze spritz of apple juice and brown sugar that that I spray the fillets with about every half hour or so. Gives a nice shiny appearance for the finish.

Whitefish is up first with the lake trout tomorrow.

Will keep ya posted with the rest of pic's as they come in.

[sweet_magnolia]

You've got my attention! I'll be watching.

[curious aardvark]

Looking good - and that's a great sounding brine too

Got me drooling just thinking about the finished product.

I really do need to smoke more fish :-)

[Fishawn]

Great looking start!... Let er rip!

[Richtee]

Celery...no kiddin'. First I heard of that as a brine component. Hmm why not? Plus the nitrates might even help the process

[Texas-Hunter]

Nice size fish too...

[Slanted88]

Hmm...Interesting brine & time. Got my interest! Get on it!

[Gunslinger]

Celery...no kiddin'. First I heard of that as a brine component. Hmm why not? Plus the nitrates might even help the process

Good grief!! That's reminiscent of a discussion over at SMF. You're startin' to sound like Alex.

[Bbqgoddess]

Sounds great! can't wait to see the finale... I LOVE the kitchen island as well! nice, very nice!

[Mevan]

Well it was late by the time I got the trout processed and into the brine. I staggered the brine time as my poor little brinkman is filled to the lid.

I sprinkle abit of hot paprika on the fillets just before they go on the smoker. I will smoke at about 195-200 for the first hour and then down to about 150 for the last couple. The White fish is thin and may come off abit sooner than the trout. As mentioned I will spritz the fillets with apple juice about every 1.5 hours or so.

Bbqgoddess, thanks for the complement. About 4 years ago we took out some old maple hard wood from our family room. I just couldnt throw it out so I laminated it and it became my butcher block island. The seating area I did with tile.

[Mevan]

Well they both came off great. The whitefish was zippy but not too hot. I decided to cover the trout with brown sugar. Saw a post that erain did and had to try it. Sweet, salty and smokey!

[HawgHeaven]

Wow how did I miss this thread?! Excellent coverage and a fine smoke! That li'l Brinkman worked it's heart out on that one! NICE!!