Damn bro....looks amazing! I loved the marinade. I make a very similar one myself. Big props on the smoker setup. I have great appreciation for real wood units...not a damn easy bake Traeger!

@TapiaOutdoors

3 жыл бұрын

Yea those traegers are set it and forget it.

@CALIBEAR

3 жыл бұрын

@@TapiaOutdoors Zero skill required!

So I know a brine is a brine because of the salt right? Can we do it without salt? I did a simple brine for my coho the other day it was pretty good. I just did a half cup of kosher salt and a cup of brown sugar and let it soak flesh side down in the exact dish you have there for about 2 hours. I then mixed up teriyaki sauce with local honey to taste and glazed the salmon before and at the last half hour of smoking with pecan wood chips to an internal temp of 145. I have a smoke hollow pro and I have the smoker but it was free and works. It's good for a master chef smoking a cow for his restraunt thoigh