Quote:
Originally Posted by Dakota
So I put the king mackarel in the smoker last weekend. Highly recommend if u ever catch these. Brined 3 big filets overnight w salt n brown sugar. Used apple and cherry wood mix for about 4-5 hours at 180. I cheat a little.. I have a masterbuilt electric but I love it. Cracker fresh lemon and Tabasco to finish.
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My son just told me about brining what does it do?