Hot Smoked Salmon & Brats

posted in: Fish, Sausages 0

Smoked Salmon and Brats

If you don’t always have 8-12 hours to smoke salmon you might want to Hot Smoke your instead and have it ready in less than 2 hours.  If you have a few Johnsonville Brats handy you can enjoy the best of both worlds by smoking/cooking them at the same time on your MAK 2 Star Wood Pellet BBQ Smoker-Grill.

If you’re like most of us and don’t always have access year round to fresh salmon filets then you might want to use Farmed Atlantic Salmon.  I often buy my farmed salmon at Costco.  They are individually packaged 4-6 oz filets.  I lightly seasoned one filet with a dash of Old Bay and Smoker Pete Seasoning (soon to be available).  The other salmon filet was later basted with Kikkoman Teriyaki Baste & Blaze with Honey and Pineapple.

Preheat the MAK 2 Star to Setpoint Smoke (180-200ºF) using Pacific Pellet Gourmet Hickory BBQ Pellets.

SalmonBrats1Hickory Smoke the Salmon filets and Brats for 1 hour.  Bump the MAK 2 Star temperature to 300ºF and cook until the internal temperature of the Salmon reaches 145ºF and the Johnsonville Brats reach 170ºF.  Always cook to internal temperatures.

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