Yield: 8 servings
|¼ cup||Dried dill|
|¼ cup||Brown sugar|
|2 teaspoons||Kosher salt|
|2 teaspoons||Fresh ground black pepper|
|3 pounds||To 3-1/2 pound salmon tail section, boned and butter flied|
|\N \N||Kingly Mop (optional)|
|\N \N||Remainder of Kingly Rub|
|1 cup||Cider vinegar|
|¼ cup||Oil, preferably canola or corn|
|\N \N||Serves 8|
The night before, combine the rub ingredients. Open the fish flat and rub spice mix into the opened fish using about ⅔'s of the rub.
Fold the salmon back to the original and place in a plastic bag and refrigerate overnight. Prepare the smoker for barbecuing, bringing the temperature to 180 to 200 F. Remove the salmon from the refrigerator and let sit at room temperature for 30 minutes. If you plan to mop, make it up and warm it in a saucepan over low heat.
Transfer the salmon to the smoker, skin side down, placing the fish as far from the heat as possible. Cook for 50 to 60 minutes, mopping it after 10 and 30 minutes or as appropriate. It should flake easily when done. It will fall apart easily. From: Smoke & Spice by Cheryl Alters Jamison and Bill Jamison Shared By: Pat Stockett Submitted By PAT STOCKETT On 02-11-95