TimBear
Sous Chef
So the Fresh Copper River Sockeye season has been under way for a few weeks now and I finally got around to getting some fresh fillets and putting them on the WSM. I put dry rub of brown sugar, garlic powder, black pepper, cayenne, Slap yo Mamma dry rub and some chili powder on and let that sit overnight. I did a quick rinse and did a pat dry. I then seasoned each of the 4 fillets with a different rub;
Fillet #1
Lemon-pepper & Garlic
Fillet #2
Sweet Jamaican Heat (it's a citrus rub with sugar and hot chilies)
Fillet #3
Cracked Black Pepper
Fillet #4
Brown sugar & Cinnamon
I let them sit for about an hour while the WSM was getting up to temp (225*), then I put them on for about 40 minutes with no water in the pan and added in some chunks of cherry wood for the smoke.
The results were fantastic!
Fillet #1
Lemon-pepper & Garlic
Fillet #2
Sweet Jamaican Heat (it's a citrus rub with sugar and hot chilies)
Fillet #3
Cracked Black Pepper
Fillet #4
Brown sugar & Cinnamon
I let them sit for about an hour while the WSM was getting up to temp (225*), then I put them on for about 40 minutes with no water in the pan and added in some chunks of cherry wood for the smoke.
The results were fantastic!