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1-1/2 lb. snapper filet, skin on -- 6 oz
2 tbs. olive oil
1 tbs. brown sugar
1 tbs. garlic, chopped
1 tsp. pepper black -- freshly ground
1 tbs. maple syrup
6 oz wood chips for smoking -- moisten
1 each foil pie plate
Brine:
2 qts water
12 oz kosher salt -- approx.
2 tbs. brown sugar
1 tbs. garlic granulated
Prepare the brine by dissolving enough salt in the cold water to float an
egg, (the amount given is an approximation. Add the sugar and the granulated
garlic.
Brine the fish for one hour. I use frozen red snapper and I put the frozen
fish in the brine for about 2-1/2 hours.
Combine the olive oil, brown sugar, garlic and pepper to make a rub, and rub
it into the fish well. Oil the skin side lightly, so it won't stick to the
smoking racks.
Smoke the fish for 60 - 75 minutes, depending on thickness at 225 F.
Paint the fish with warmed maple syrup as a glaze.
If you have a two burner propane grill, you can put the wood chips (moist)
in a pie pan on one side. Cover down. When they begin to smoke, put the fish
on the unlit side and close the cover, turn the heat on low. With a 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.
Red snapper slices very nicely when smoked, and tastes like lean sturgeon.
Serves 4.
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