After a trip to BJ's, I came back with two nice sides of Salmon, the idea was to smoke them for friends and other company. Additionally, I purchased four racks of Loin Back ribs. The Salmon was smoked with apple wood chips and the ribs will have to wait for a later date.
The Salmon were brined with brown sugar, salt, water and a few black pepper corns. After two hours in the smoker at 225*, the fish were done, if I can say so, to perfection. Her is what my friends and I enjoyed that night.
|Salmon that was smoked with Apple wood was put on slices of apple and drizzled with reduced , aged balsamic vinegar.|