Toby Keil
Executive Chef
It was a beautiful Saturday in So Cali so I decided to do a little smoking so I fired up the WSM for a brisket and the offset for some salmon. I need to say a big thank you to my buddy TimBear, he gave me the brisket and the salmon.
Kind of a dumb shot but I posted it anyway. This is the salmon in the brine after soaking for about an hour and a half.
Here’s two pics of the salmon drying a tad, I added a little brown sugar before it went on the smoker.
Here’s the golden goodness just off the smoker.
The brisket is almost done, I sprayed it one more time with apple juice then wrapped it in foil and tossed it back on the smoker for about an hour.
As you can see from this last pic, the brisket came out very tender and juicy. All of the above were smoked using Kingsford comp, Pecan and Maple and I also used some mesquite charcoal on the salmon. I had a great shot of both smokers doing there thing but accidentally deleted it
Kind of a dumb shot but I posted it anyway. This is the salmon in the brine after soaking for about an hour and a half.
Here’s two pics of the salmon drying a tad, I added a little brown sugar before it went on the smoker.
Here’s the golden goodness just off the smoker.
The brisket is almost done, I sprayed it one more time with apple juice then wrapped it in foil and tossed it back on the smoker for about an hour.
As you can see from this last pic, the brisket came out very tender and juicy. All of the above were smoked using Kingsford comp, Pecan and Maple and I also used some mesquite charcoal on the salmon. I had a great shot of both smokers doing there thing but accidentally deleted it