DLM
08-10-2009, 07:15 PM
After my 3rd, or was it my fourth, attempt at smoking kokes with my new Bradley I finally got it right yesterday. Here is the recipe I use.
1/3 cup brown sugar (always remember to pack the sugar tightly)
1/4 cup non iodized salt
2 cups soy sauce
1 cup water
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp pepper
1/2 tsp tabasco sauce
1 cup white wine (it's always best to pour two, but only put one in the brine:D)
Mix well and place in plastic bag with your fillets, then into the fridge for 9 hours.
Remove from the fridge DO NOT RINSE and lay them out on paper towels.
At this point you can pepper them with some coarse ground pepper from a pepper mill if you so desire. I did not desire.
Let them dry for a few hours then into the smoker they go.
I used smoke for two hours which kept the smoker at about 200 degrees. The I turned off the bisquit burner and maintained a temp of about 150 for 3-4 more hours, rotating racks every hour.
They came out great. Next batch I may try a little honey glaze. You know us koke heads, never satisfied......
1/3 cup brown sugar (always remember to pack the sugar tightly)
1/4 cup non iodized salt
2 cups soy sauce
1 cup water
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp pepper
1/2 tsp tabasco sauce
1 cup white wine (it's always best to pour two, but only put one in the brine:D)
Mix well and place in plastic bag with your fillets, then into the fridge for 9 hours.
Remove from the fridge DO NOT RINSE and lay them out on paper towels.
At this point you can pepper them with some coarse ground pepper from a pepper mill if you so desire. I did not desire.
Let them dry for a few hours then into the smoker they go.
I used smoke for two hours which kept the smoker at about 200 degrees. The I turned off the bisquit burner and maintained a temp of about 150 for 3-4 more hours, rotating racks every hour.
They came out great. Next batch I may try a little honey glaze. You know us koke heads, never satisfied......