Tried smoking some salmon on the UDS for the first time this weekend. Served it with some garlic mashed potatoes, sautéed brussels sprouts & crusty bread. I didn't think to get pictures of the other food, but here is the salmon.
Packed in the dry brine. It was just a combination of salt, brown sugar & pepper. I left it in this for about 14 hours.
Here it is after a good nights rest. Pulled out a TON of moisture.
I gave it a good bath in cold water to clean off the brine. After I let it sit for about 2.5 hours with a fan to help form pellicle.
On the UDS at 225 degrees with a mix of mostly pecan and a bit of apple wood.
Rubbed on an apricot glaze with about 45 minutes left in the smoke.
I was really happy with the final product.
Flaky and delicious. Next time I'll probably pull back a bit on the amount of salt in the brine. That or make sure it's spread more evenly. There were a few spots that were a bit of a salt bomb. But for a first attempt, all was good.