Smoked Red Snapper
- 1 1/2 lb Red snapper fillet, skin on
- 2 tbsp Olive oil
- 1 tbsp Brown sugar
- 1 tbsp Garlic, chopped
- 1 tbsp Ground black pepper
- 1 tbsp Maple syrup, optional
- 6 oz Wood chips, moistened
- 1 Foil pie plate
- 8 cups Water
- 1 1/4 cups Salt
- 2 tbsp Brown sugar
- 1 tbsp Granulated garlic
- Prepare the brine by dissolving salt, sugar and the granulated garlic in the water.
- Brine the fish for one hour.
- Combine the olive oil, brown sugar, garlic and pepper to make a rub.
- Rub the mixed dry ingredients onto the fish. Oil the skin side of the fish lightly.
- Smoke the fish for 60-75 minutes, depending on thickness at 239F.
- Brush the fish with maple syrup for glaze before serving if desired.
** Options if you don’t have a smoker:
- Two burner propane grill – Put the moistened wood chips in a pie pan on one side and close the cover. When they begin to smoke, put the fish on the unlit side and close the cover, turn the heat on low.
- Single burner charcoal grill – Get the wood chips smoking good, add the fish, turn off the fire. There will be enough smoke to give you flavor, but the fish may cook sooner than you think.
Recipe adapted from MasterBuiltSmokers.co.nz