Smoker Snapper

Simply multiply the ingredients per fillet...

Brine:

350g salt (approx.)

2 litres water

Ingredients:

700g snapper filet, skin on

2 Tbsp olive oil

1 Tbsp brown sugar

1 Tbsp garlic, chopped

1 Tbsp pepper black, freshly ground

2 Tbsp brown sugar

1 Tbsp garlic, granulated

Optional:

1 Tbsp maple syrup

 

Method:

Prepare the brine by dissolving enough salt in cold water to float an egg. (The amount given is approximate) Add sugar and granulated garlic. Brine the fish for one hour. (You can use frozen snapper and put in the brine for about 2-2½ hours.)

 

Combine olive oil, brown sugar, garlic and pepper to make a rub. Rub the mixed dry ingredients onto the fish. Oil the skin side of the fish lightly, so it will not stick to the smoking racks.

Smoke the fish for 60-75 minutes, depending on thickness at 115°C.

Optional – Coat with maple syrup for glaze before serving.