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Third Smoking - Pork Butts and Salmon

I began prep on Sunday night with 16 lbs of pork butt split into three parts, and 5.5 pounds of salmon. I used the typical salmon recipe, this time I did one quart of brine and still separated things into 4 bags. I used this pulled pork recipe, and this dry rub recipe per Ben’s recommendation. The pulled pork recipe looked to be a reasonable beginner’s complexity, too… I considered this pork butt set to be just three of the one used in the recipe, so I had 1 cup of dry rub that I used on the three.…

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Second Smoking - Brisket and Salmon

Some notes from the second time I busted-out the smoker - I made brisket and salmon. The brisket recipe is based on https://heygrillhey.com/recipe/texas-style-smoked-beef-brisket/, and the salmon recipe is the one I normally make. I used a 16.5 lbs brisket from Costco, $2.99 per pound. Turned on the smoker to 225, added hickory wood chips. Trimmed 1-2 lbs fat off, took just over half an hour to trim. Sliced it in half so it would fit in the smoker.…

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First Smoking - Salmon

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Some notes from the first time I used the smoker - I made smoked salmon. The result was awesome - I’ve made it a couple times since then, and am just dropping this here for future note. Recipe: https://honest-food.net/how-to-smoke-salmon-recipe/ I really just followed the instructions. I used Diamond Crystal Kosher salt, as he recommends - which, BTW, is probably going to become my goto salt. I used Costco salmon without the skin on - it worked perfectly.…

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