07-03-2012, 07:34 PM
I have a bradley smoker that I smoke a bit of steelhead in. you can find this info on the bbq-bretheran forums.
For 5-6# of Fish
2 C. Water
3 C. Apple Juice
1 C. Brown Sugar
1/2 C. Honey
1/2 C Soy Sauce
3/4 C. Kosher Salt
***1/8+ C Molasses
***1/8+ C Sweet Thai Chili Sauce
3 Bay Leaves
Adjust your measurements proportionately for the amount of fish you use.
Mix all the above into a large non corrosive stock pot and dissolve well.
Cut your skinless fish loins into the size of tennis balls to almost fist-size. ( for Tuna or salmon/steelhead )
Put the fish into the brine and let soak completely covered for about 4 hours. You should weight the filets down to completely submerge them in the brine. Use a plate or something similar for that.
When the brining is complete, remove the tuna, rinse with cold water, fan cool for about 1-2 hours hours, then dredge the tuna chunks in light brown sugar.
Preheat the smoker to no more than 200 degrees. I like160-190 degree range. Lay your tuna chunks on the cooker racks with a little separation between pieces. Cook for about 90-120 minutes, turning over once in the process (leaves nice black grill marks). I don't know what the internal temp of the fish should be when done. (maybe 140 or so). The duration of the cooking time averages 90-120 minutes but really depends on the size of your individual fish chunks and pit temperature.
Remove and let rest at room temperature before packaging and eating.
Link with pics-
[url "http://www.bbq-brethren.com/forum/showthread.php?t=123040"]http://www.bbq-brethren.com/forum/showthread.php?t=123040[/url]
Good bbq info, really nice people, just like here.
[url "http://www.bbq-brethren.com/forum/"]http://www.bbq-brethren.com/forum/[/url]
Chuck
[signature]
For 5-6# of Fish
2 C. Water
3 C. Apple Juice
1 C. Brown Sugar
1/2 C. Honey
1/2 C Soy Sauce
3/4 C. Kosher Salt
***1/8+ C Molasses
***1/8+ C Sweet Thai Chili Sauce
3 Bay Leaves
Adjust your measurements proportionately for the amount of fish you use.
Mix all the above into a large non corrosive stock pot and dissolve well.
Cut your skinless fish loins into the size of tennis balls to almost fist-size. ( for Tuna or salmon/steelhead )
Put the fish into the brine and let soak completely covered for about 4 hours. You should weight the filets down to completely submerge them in the brine. Use a plate or something similar for that.
When the brining is complete, remove the tuna, rinse with cold water, fan cool for about 1-2 hours hours, then dredge the tuna chunks in light brown sugar.
Preheat the smoker to no more than 200 degrees. I like160-190 degree range. Lay your tuna chunks on the cooker racks with a little separation between pieces. Cook for about 90-120 minutes, turning over once in the process (leaves nice black grill marks). I don't know what the internal temp of the fish should be when done. (maybe 140 or so). The duration of the cooking time averages 90-120 minutes but really depends on the size of your individual fish chunks and pit temperature.
Remove and let rest at room temperature before packaging and eating.
Link with pics-
[url "http://www.bbq-brethren.com/forum/showthread.php?t=123040"]http://www.bbq-brethren.com/forum/showthread.php?t=123040[/url]
Good bbq info, really nice people, just like here.
[url "http://www.bbq-brethren.com/forum/"]http://www.bbq-brethren.com/forum/[/url]
Chuck
[signature]