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Message: <blockquote data-quote="sl1000794" data-source="post: 83705" data-attributes="member: 6974">With the brine of 1 cup of salt and 1 cup of brown sugar in gallon of water and skin on the salmon fillet I used to brine for 8 hours.  I changed to brining without the skin (also take off ALL of the gray meat next to the skin) and I cut the brine time to 4 hours.  I also started to do the brine the day before and left the fillets uncovered on a wire rack on a tray in the fridge over night.  That let the fillets build up a glaze on the outside.  In 20 years of smoking fish and meat my palate cannot taste the difference in different hardwoods used for smoke.I maybe should dig out some pics.Steve.Skinless fillets ready to brine[ATTACH]4345[/ATTACH]In the brine.  Add a plate on top w/ a canned good to keep the fillets in the brine.[ATTACH]4346[/ATTACH]Ready to refrigerate overnight.[ATTACH]4347[/ATTACH]My double Weber smoking grates.[ATTACH]4348[/ATTACH]Chips and chunks ready for the smoker.  With some chips and chunks wrapped in aluminum foil the smoke will last for 1 to 2 hours.[ATTACH]4349[/ATTACH]Weber kettle ready for fish.[ATTACH]4350[/ATTACH]FISH ON!!![ATTACH]4351[/ATTACH]Smokin'!!!  190°.[ATTACH]4352[/ATTACH]After an hour of so of smoke.  I leave the juice on the fillets to keep them more moist.  I turn them every hour to keep as much juice in them as I can.[ATTACH]4353[/ATTACH]After 4 hours … table time.[ATTACH]4354[/ATTACH]Not sure why this is in the Big Game Hunting/Deer Forum???</blockquote>

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