Fired up my Bradley digital smoker this morning to smoke twp nice pieces of King Salmon. I put it in the Brine last night before I went to bed, took it out of the brine this morning and patted it dry and put it on a wire rack in a dish to dry and get a nice sticky gloss, about 3 hours. Put it in at 120 degrees two hours, basted it with PA maple syrup every hour, then increased temp to 140 for another hour, basted with maple syrup again, then basted and increased temp to 175 for about an hour and a half til I had an internal temp between 130 and 140 degrees. It is cooling on the table now waiting to go in the fridge to chill. I will be eating it on small thin pieces of rye bread with cream cheese and capers and chopped red onion.
