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Old 07-05-2005, 09:16 PM   #1
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Join Date: Jul 2005
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Salmon chunks

I,m going to brine some King salmon chunks, (about 3 in. wide) and plan on smoking them at about 200 degrees. What should the internal temp be when they are done? I'm using a Masterbuilt 7 in 1 water smoker and will be using gas.

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Old 07-05-2005, 09:48 PM   #2
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Hopefully someone will come along soon that actually knows what they are talking about but I'm going to guess at 145/150?

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