Offset Smoker Smoked Salmon

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Prep Time30

Cook Time2

Marinate + Refrigerate16

Course: BBQ

Servings:

Equipment

1 Offset smoker
1 Oven Tray shallow-rimmed
1 Aluminum Foil cut to fit the salmon fillet
1 Kitchen Brush

Ingredients

2½ - 3 lbs. salmon fillet
1 cup brown sugar
3 tbsp. salt
2 tbsp. fresh ginger diced
1 tsp. allspice
1 tsp. cloves whole
3 bay leaves whole
1½ cups water
¼ cup honey
¼ cup peppercorns whole, mixed (black, white, red, green)

Instructions

Bring your offset smoker to temperature – You will want to maintain a temperature of roughly 250 degrees throughout the entire smoking process.
Gather the ingredients – Combine the sugar, salt, ginger, allspice, cloves, and bay leaves with the water, stir and bring to a gentle boil. Let cool for 15 minutes. Pour hot tap water over the peppercorns and allow them to soak for 15 minutes.
Pour the brining mixture over the salmon – Rinse the salmon filet in cold water and pat dry with paper towels.Place the salmon in a shallow-rimmed oven tray, skin side down, and pour the brining mixture over the salmon. Spoon the brine over the salmon until the salmon is completely wet. Cover the salmon with aluminum foil.
Place the salmon in the refrigerator – This is a two-step, 16-hour refrigeration process. First, leave the salmon covered with the foil for 8hours, occasionally spooning brine over the salmon. Secondly, remove the foil and pour off the brine into your kitchen sink—no need to keep the brine. Place the salmon uncovered back in the refrigerator for an additional 8 hours.
Remove the salmon from the refrigerator – Place a large sheet of aluminum foil on a cutting board large enough to hold the fish. Spray cooking spray on the foil. Place the salmon on the aluminum foil. With a pair of scissors, cut the aluminum foil around the salmon, following the outline of the salmon.
Brush the salmon with honey– Completely brush the salmon with the honey. This helps the peppercorns stick to the salmon. Scatter the peppercorns evenly over the salmon and gently pat the peppercorns to help them stay in place.
Place the salmon onto the smoker – Take the cutting board to your offset smoker and slide the salmon off the cutting board onto the grill grates. Smoke the salmon at roughly 250 degrees for 1½ to 2 hours. You will know when the salmon is finished when the temperature is 140 degrees in the thickest part of the filet.
Remove the salmon from the smoker – Using your cutting board again, slide the smoked salmon onto the cutting board. Allow the smoked salmon to rest uncovered for 15 minutes.

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