Smoked Sheepshead

This is the easiest and best thing I have smoked yet.

1. Brine fish for about 4 hours in 4qts water, 1c salt,
   2T brown sugar, 1T lemon pepper.

2. Using the seafood rack, lay the fish (scales removed) in rows. Sprinkle with Tony Cachere's Lite (reduced sodium).

3. Smoke for 30 mins @ 160.

4. Open smoker, baste with garlic butter

5. Close smoker and smoke for another 30 minutes or until done.

6. 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