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So decided to keep a few big white perch for the smoker. I have eaten them fried and not bad. So smoked they are really good, well worth doing. So I tend to catch lots of these so some more with not get thrown back now,
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Ralph, I will be bringing a package up for you to try. Also getting the bradley out tomorrow to do deer roast up for trip north, so will have a piece of that for you to.
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Steve
Looks good and thank you. Look forward to it.
I've been reading up on how to smoke the brisket. If I do it full time in the Bradley, it could take up to 18 hours. No way I'm doing that.
I plan to have it in the smoker for 8 or 9 hours and get it to a temp of 165-170 degrees. At that point I will take it out, double wrap it in heavy duty foil and then into the oven at 300 degrees until it reaches a temp of 205 degrees. (This is called the "Texas Crutch" method.) Then out of the oven and rest for 30 minutes before cutting.
I'm planning to trim it on Saturday, dry rub it, wrap in in Saran and then into the smoker first thing Sunday morning.
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not sure of the temperature, for fish i use a cameron stove top smoker. So i use the BBQ. 10min on high, 20 min on medium and 10 min with the top of smoker removed.
Smoked White Perch
