smoking halibut ??

  • Need a few pointers on smoking halibut. such as temp, how much smoke, internal temp when to pull and brine.

    Thanks for the help

  • Power User

    your brining comes first then rinse and let sit till a pellicle /light glaze forms which will help retain moister as for smoking it depends on weather you are cold smoking to just add flavor and freeze to be cooked later or hot smoking to eat after finishing

  • Team Blue

    I’ve done it several times but it was a long time ago. I put the fish in a basic smoked sugar cure (Mortons) and brown sugar brine overnight. Rinsed and let dry for several hours in the fridge. Smoked for about 7-8 hours depending on meat thickness. Good tasting but too dry for my tastes and my wife thinks it’s a waste of good halibut. I also smoked some Albacore tuna last year but was also dry.

  • Halibut was real good. Brine = 1/2 gallon water, 16oz lemon lime sprite, 2 squeezed lemons with pulp and 1 lime squeezed with pulp, 1/2 cup brown sugar, 1/4 cup salt, rosemary, sage, and garlic powder. In fridge over night then rinsed and patted dry then sprinkled with A Cajun’s Life mesquite BBQ rub. In smoker for 30 mins with smoke at 150 and 2 hrs at 250 and done. 4" long x 2 inch wide x 1.5 thick. Tasty and moist. Cooked to rare to med rare.

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