How to Smoke Salmon using a Masterbuilt electric smoker with Armadillo Pepper. We go through all the steps to smoke a salmon to perfection, using Mary’s Gourmet Cherry Rub.
Start by creating your brine. A brine is a salt and water mixture used to marinate your salmon before cooking and adds flavor while keeping the salmon moist.
For salmon, I make abrine consisting of ¼ cup sea salt, ¼ cup Worcestershire sauce, ¼ maple syrup and 3 cups of water. You want to have enough brine to cover the salmon. Place in the frig overnight and you will be good to go the next day.
After removing the salmon from the brine, season with Mary’s Cherry Rub. Bring the smoker to 200 degrees and make sure your water pan in the smoker is full to keep the salmon moist during the smoking process.
Just place the salmon in the smoker and smoke it until it reaches a temperature of about 140 degrees. This usually takes about 3 or so hours.
Mid way through, baste the salmon to help keep it moist. You can use 3 parts of water to 1 part maple syrup.
Once the salmon has reached 140 degrees, remove it from the smoker and let it rest for about 30 minutes before serving.
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More info on how to use a smoker including Top 10 smoker tips see http://www.armadillopeppers.com/How-to-Use-a-Smoker.html
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Shop for Mary’s Gourmet Cherry Rub http://armadillopepper.com/BBQ-Dry-Rub-Seasoning_c16.htm?page=2
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Please watch: “Heartbreaking Dawns Reapercussion Hot Sauce Review | Extreme Hot Sauce”
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