Brisket and Salmon

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Toby Keil

Executive Chef
Joined
Jan 15, 2008
Messages
2,669
Location
Thousand Oaks, CA
It was a beautiful Saturday in So Cali so I decided to do a little smoking so I fired up the WSM for a brisket and the offset for some salmon. I need to say a big thank you to my buddy TimBear, he gave me the brisket and the salmon.

Kind of a dumb shot but I posted it anyway. This is the salmon in the brine after soaking for about an hour and a half.
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Here’s two pics of the salmon drying a tad, I added a little brown sugar before it went on the smoker.
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Here’s the golden goodness just off the smoker.
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The brisket is almost done, I sprayed it one more time with apple juice then wrapped it in foil and tossed it back on the smoker for about an hour.
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As you can see from this last pic, the brisket came out very tender and juicy. All of the above were smoked using Kingsford comp, Pecan and Maple and I also used some mesquite charcoal on the salmon. I had a great shot of both smokers doing there thing but accidentally deleted it :(

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