Qick Supper

[OU812]

Had some salmon in the freezer so I said to myself "Self you should smoke that up tomarrow" so I did being the middle of the week and have plans this weekend I kept it simple.
A light coat of EVOO a dusting of lemon pepper and a dash of Cajun seasoning.

In the smoker warmed up to 130 F and raised the temp up every hr for a final cook temp of 170 F with 1hr 40min Alder for a total cook time of about 4hr.

Turned out pretty darn good for a quickie

[OU812]

For got to mention I soaked in a brine of 40 degrees on the salinometer of just salt over night, then the other stuff.