Ingredients:
- 1-quart water
- 1-cup (Packed) brown sugar
- 1-cup of sugar
- ¼ cup salt
- 6-Five to six oz. Salmon fillets
- Three Little Pigs Spicy Honey Maple rub
- Three Little Pigs Competition BBQ Sauce
Directions:
- Stir the first 4 ingredients in a large bowl until sugar dissolves. Add salmon to the brine. Pressing to submerge. Cover and refrigerate overnight. Remove salmon from brine and discard.
- Let stand until the top is dry to touch (Do not pat dry.) about 1 Hour.
- Lightly apply olive oil to top of Salmon.
- Apply Three Little Pigs Spicy Honey Maple to Salmon.
- Set the temperature of smoker to 250F degrees. Add choice of flavor wood or pellets.
- Arrange Salmon, on smoker, Place Salmon on wood plank on the smoker.
- Cook until firm to the touch and light glaze forms over salmon from the caramelized rub.
Usually 45 minutes to an Hour.
- Lightly glaze the Salmon with Three Little Pigs Competition BBQ sauce.
This entry was posted in BBQ Tips, Meats, New Products, Recipes and tagged bar b que, BBQ, bbq grilling, BBQ Rubs, Chris Marks BBQ, honey, Kansas City BBQ, Maple, Slow Smoked Salmon, Spicy, Three Little Pig’s Championship, Three Little Pigs Rubs, wild salmon, World Champion BBQ. Bookmark the permalink.
