01-07-2007, 04:51 PM
[size 1] by Hutch 00[/size] [center] [/center] [left]1. The Best thing is to Fillet your Striper Leaving it (Skin On)
2. Rinse off with Water !!
3. make up a solution of :
1/2 Cup Kosher Salt
1/4 cup Brown Sugar
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
1 Teaspon of Dry Chopped (Fine Onions)
1/2 Teaspoon of Old Bay Seasoning
Other spices can be added but these with do just fine
Place all the Seasonings together then add to 3 Cups of Hot Water to totally disolve!!
add 2 Quarts of Water and allow Striper Fillets to Brine Overnight !!!
Next day Prior to Placing in Smoker, Par cook about 3-4 Minutes in Microwave this allows some of the excess mosture to drain off Place in the Smoker Thicker Fillets closer to the Heat and Rotate to the upper racks !!
TIP !!! make Sure Fillets don't touch this allows smoke to take total effect !!
using your judgement about 3-4 trays of fresh Hickory Chips are used in about 6 -9 Hours again
DO NOT OVERCOOK IT WILL BE DRY !!!
Break the Fillet and when no Clear meat or its all white inside its done !! [/left]
2. Rinse off with Water !!
3. make up a solution of :
1/2 Cup Kosher Salt
1/4 cup Brown Sugar
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
1 Teaspon of Dry Chopped (Fine Onions)
1/2 Teaspoon of Old Bay Seasoning
Other spices can be added but these with do just fine
Place all the Seasonings together then add to 3 Cups of Hot Water to totally disolve!!
add 2 Quarts of Water and allow Striper Fillets to Brine Overnight !!!
Next day Prior to Placing in Smoker, Par cook about 3-4 Minutes in Microwave this allows some of the excess mosture to drain off Place in the Smoker Thicker Fillets closer to the Heat and Rotate to the upper racks !!
TIP !!! make Sure Fillets don't touch this allows smoke to take total effect !!
using your judgement about 3-4 trays of fresh Hickory Chips are used in about 6 -9 Hours again
DO NOT OVERCOOK IT WILL BE DRY !!!
Break the Fillet and when no Clear meat or its all white inside its done !! [/left]