Salmon on a plank, dry rub, smoked for 45 min @250°F over hickory to 145°F-IT.
Rub was 3:2:1 of McCormick Lemon & herbs, brown sugar, salt.
Was very good, will stick with this rub for a while.
Salmon on a plank, dry rub, smoked for 45 min @250°F over hickory to 145°F-IT.
Rub was 3:2:1 of McCormick Lemon & herbs, brown sugar, salt.
Was very good, will stick with this rub for a while. View attachment 1060390View attachment 1060391