My first PBC fish failed miserably. So today I was armed with a beer and decided to go at it.
Tilapia fillets, brined for thirty minutes then rubbed with Cajun seasoning ghee paste.
Here we go. Added some pecan chunks
Ran at 239 for about an hour. I got distracted by my brunch. I should have checked at 45 minutes.
Here it is, took it off at 145 internal temperature. I normally do fish at 130.