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Smoked Red Snapper

List of Ingredients







1-1/2 lb. red snapper filet, skin on -- 6 oz
2 tbs. olive oil
1 tbs. brown sugar
1 tbs. garlic, chopped
1 tsp. pepper black -- freshly ground
1 tbs. maple syrup
6 oz wood chips for smoking -- moisten
1 each foil pie plate
Brine:

2 qts water
12 oz kosher salt -- approx.
2 tbs. brown sugar
1 tbs. garlic granulated
Prepare the brine by dissolving enough salt in the cold water to float an egg, (the amount given is an approximation. Add the sugar and the granulated garlic.

Brine the fish for one hour. I use frozen red snapper and I put the frozen fish in the brine for about 2-1/2 hours.

Combine the olive oil, brown sugar, garlic and pepper to make a rub, and rub it into the fish well. Oil the skin side lightly, so it won't stick to the smoking racks.

Smoke the fish for 60 - 75 minutes, depending on thickness at 225 F.

Paint the fish with warmed maple syrup as a glaze.


Recipe