This is the easiest and best thing I have smoked yet.
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Brine fish for about 4 hours in 4qts water, 1c salt,
2T brown sugar, 1T lemon pepper. -
Using the seafood rack, lay the fish (scales removed) in rows. Sprinkle with Tony Cachere's Lite (reduced sodium).
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Smoke for 30 mins @ 160.
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Open smoker, baste with garlic butter
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Close smoker and smoke for another 30 minutes or until done.
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Be sure to eat it while it is warm.
SMOKE WITH: 2 OZ of pecan chips - not blocks - chips.
Nick Maggio
Cajun Cooking World, LLC
