Experiencing a great wine tells us not only that god loves us, but that he is particularly into red burgundy.

Salmon With Brown Sugar Rub
(From the Virtual Weber Bullet Site)

1 3-1/2-Pound salmon filet, skin on

Brown Sugar Rub for Salmon:  
1/2 cup kosher salt
1/2 cup dark brown sugar, packed
1 TBSP dill weed, dried 
1-1/2 TBSP garlic powder
1-1/2 TBSP onion powder
1/2 TBSP savory

Mix the ingredients together, breaking up any clumps of brown sugar. Reserve a tablespoon of rub for use later in the process.

Pour the remaining rub in a line down the length of the fillet, then spread it out to the edges in a thick layer. Pat the rub to pack it and make sure there is good contact with the flesh.

Cover the fillet with plastic wrap and refrigerate for three to four hours

Rinse very thoroughly, you want to be sure that all surface rub mixture is removed. 

Pat the salmon dry with a paper towel and let it sit at room temperature for another hour, this time uncovered, until the flesh had dried and feels tacky to the touch.

Smoke for about two hours at 250 until you reach an internal of 160, then foil tent for ten minutes to reach serving temperature of 165. You want to be careful not to dry it out. 

I used apple wood in my WSM with the water pan in place, but no water.

Serve with mustard butter and crusty bread.

Note: This recipe came directly from the Virtual Weber Bullet site, a wonderfully informative site for all and an absolute must for all users of the WSM.
http://www.virtualweberbullet.com/

Regards

Smoking in Chicago,
Gary

~~~~~~~~~~~~~~~~~~~~~~~~~`

Salmon recipe from Sunset Magazine.  I smoked mine in the Kamado rather than
a Weber.

1 cup firmly packed brown sugar
6 tablespoons salt
1 tablespoon minced fresh ginger
2 or 3 dried bay leaves
1 teaspoon crushed whole allspice
1 salmon fillet with skin (2-1/2 to 3 lb.; 1 to 1-1/2 in. thick)
About 1/3 cup mixed whole peppercorns (pink, green, white, and black)
About 1/2 cup apple or hickory wood chips
1 tablespoon honey
2 or 3 thin red onion slices
Dill sprigs

1. In a 1- to 1-1/2-quart pan, bring 1-1/2 cups water, sugar, salt, ginger,
bay leaves, and allspice to a boil. Stir until sugar dissolves. Remove from
heat and let cool slightly.

2. Rinse salmon fillet, pat dry, and lay flat with skin down in a rimmed 12-
by 15-inch pan. Pour sugar-salt mixture over salmon. Cover pan tightly and
chill fish at least 4 or up to 24 hours, occasionally spooning brine over
the fish.

3. Mound 16 charcoal briquets on the firegrate of a barbecue with a lid and
ignite briquets. Or turn gas grill to high heat and close lid.

4. Meanwhile, add peppercorns to enough hot water to make them float; soak
at least 15 minutes. Also add wood chips to enough warm water to make them
float; soak at least 15 minutes.

5. Drain fish and discard brine. Rinse fish with cool water and pat dry. Set
fish, skin side down, on a large sheet of foil; cut foil to fit outline of
fish.

6. Rub honey over top of fish. Drain peppercorns and pat evenly onto fish to
set them lightly in place.

7. When coals are dotted with gray ash, in about 20 minutes, push half to
each side of firegrate.

8. Drain wood chips and scatter 2 tablespoons on each mound of coals. For
gas grill, put 1/4 cup chips in a foil pan and set over heat. Cover
barbecue, and heat until chips start to smolder, about 10 minutes.

9. Set grill 4 to 6 inches above the firegrate.

10. Place salmon on foil in center of grill (not directly over coals); if
using gas, turn to lowest setting and adjust for indirect heat (parallel to
sides of salmon, not beneath the fish).

11. Set an oven thermometer on top of the center of the fish. Cover
barbecue. For charcoal, open vents 1/4 inch, and after 30 minutes add 3
briquets to each mound of coals; repeat every 30 minutes of cooking.

12. Check thermometer often to be sure temperature stays about 160. If
temperature drops, open vents for charcoal slightly, or turn up heat on gas
grill. If temperature rises, close 1 or 2 of the vents, or open lid of gas
grill, then prop open slightly. Add wood chips as needed to produce a faint,
steady stream of smoke. Moisture that accumulates on fish will evaporate.
Cook salmon until a thermometer inserted in center of thickest part reads
140, from 1 hour to 1 hour and 15 minutes.

13. Using wide spatulas, slide fillet with foil onto a rimless baking sheet,
then slide fish from sheet onto a platter. Serve salmon warm, cool, or
chilled.


14. Garnish with onion and dill. Cut fish across grain into wide slices or
bite-size chunks; lift fish off skin.
--

Regards from sunny San Leandro

Louis Cohen

                                             
