Smoked White fish.

[Sam3]

Ok, not really seafood. But it came out of water.
My wife and Mother in law love smoked Whiting. It was always on their Italian table every Christmas years ago. I thought I would bring it back for them.
I was lucky enough to get some fresh whiting from the Fulton Fish Market in NYC. As you can see, the color is great, no smell and they weren't even gutted. That's fresh!
Did a simple brine of water, kosher salt, brown sugar and garlic for an overnight rest. Into the Bradley this morning with apple smoke. Looking for an IT of 140+.
BBL

[attachment deleted by admin]

[smokeasaurus]

Those look nice and smokey!! Glad to see a Bradley cook posted!!

[Sam3]

Those look nice and smokey!! Glad to see a Bradley cook posted!!

Those are out of the brine Smoke. Took on some nice color.
I'm getting close to pulling.
Love my Bradley. 

[Sam3]

Finished. Going to let these rest overnight in the frig.

[attachment deleted by admin]

[Patrick_CT]

Wow.. look good! How long did it take?

[mikecorn.1]

Note to self. Self, you need to use the
Bradley. Maybe a fattie in the near future.



Sent from my iPhone 5 using Tapatalk

[Sam3]

Patrick, less than 4 hrs. Started at 150 for 2.5 and finished it at 180. Nice, moist and flakey. I like how they came out.

[smokeasaurus]

They look good!! What kind of smoke flavor did you use?

[Sam3]

Smoke, I used Apple. They came out real well, I'm happy with these.

[Keymaster]

Nice Job Sam, Makes me want to get the old Eagle claw out of the garage and go fishin

[sparky]

fish looks good.  what about the bones?  you don't filet them?  my wife hates the bones? 

[Sam3]

There aren't a lot of needle bones with Whiting. The meat pulls off the bones with ease.

[Wing Commander]

Looks good. I gotta smoke some fish again...