Well seeing I'm the ONLY one who likes salmon in this here house I brined a little batch of salmon just for me.

After the brine time and an over nighter uncovered in the fridge.

Outta the smoker with the cabnet temp at 100 F and 2 hr Apple and a slow climb in cabnet temp to 170 F.

After my fill with dinner.

In the freezer till my next craving.


Good stuff.