Salmon Smoked Slow & Low (Green Mountain Grills Daniel Boone Pellet Smoker Recipe)

Ingredients:

2 – 3 pound boneless salmon fillet

Brine:

• 6 cups warm water
• 3/4 cup Kosher Salt
• 1 cup brown sugar
• 1 Tbs. ground cinnamon

Wood Pellets Smoking: Traeger Apple Wood or Green Mountain Grills Premium Fruitwood Blend Pellets

Instructions:

1. Mix/Combine Brine ingredients fully using a whisk and allow to cool.
2. Brine uncovered overnight in refrigerator, 8 – 12 hours.
3. Rinse and pat the salmon dry with paper towels.
4. Let the salmon rest uncovered in the refrigerator, for 2 – 4 hours.  It should have a shiny coating.
5. Take salmon out to rest at room temperature when warming the Pellet Smoker/Grill to 180° F.
6. Place the salmon on a grill mat.
7. Place the grill mat with the salmon on the grill/smoker and smoke at 180° F.
8. Continue to smoke at 180° F., till internal meat temperature is 150° F. for at least 30 minutes.
9. Take the smoked salmon off the Smoker/Grill, wrap the smoked salmon in foil and let it rest at room temperature for about 30 minutes.  So fluids are reabsorbed.
10. Enjoy!

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