Smoked Red Snapper
by Masterbuilt
Ingredients
- 1 ½ pound red snapper filet, skin on
- 2 tablespoons olive oil
- 1 tablespoons brown sugar
- 1 tablespoons garlic, chopped
- 1 tablespoon pepper black, freshly ground
- 1 tablespoon maple syrup
- 6 ounces moistened wood chips for smoking
- 1 foil pie plate
- 2 quarts water
- 12 ounces kosher salt (Approximately)
- 2 tablespoons brown sugar
- 1 tablespoon garlic, granulated
Directions
- Prepare the brine by dissolving enough salt in cold water to float an egg. (The amount given is approximate) Add the sugar and the granulated garlic.
- Brine the fish for one hour. (You can use frozen red snapper and put in the brine for about 2-2 ½ hours.)
- 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, so it will not stick to the smoking racks.
- Smoke the fish for 60-75 minutes, depending on thickness at 225 degrees.
- Optional - Paint the fish with maple syrup for glaze before serving.
