Cherry Rubbed Smoked Salmon on the Pit Barrel Cooker (How to Make) 

In today’s video recipe, I’ll show you how to make Cherry-Rubbed Salmon on the Pit Barrel Cooker. This is fresh Sockeye Salmon from Alaska. We'll start by brining the salmon for moisture then seasoning with Mary's Cherry Rub and finishing with a maple glaze on the Pit Barrel Cooker.
Brine Ingredients
• 4 cups water
• 1/4 cup Kosher salt
• 1/4 cup real Maple Syrup
Protein and Glaze Ingredients
• 1 Sockeye Salmon filet, skin on
• 2 tablespoons Mary’s Cherry Rub, more info here: www.armadillop...
• ¼ cup Maple Syrup
• ¼ cup White Wine
Procedure
1. Mix brine ingredients in a large pot/pan until the sugar and salt are dissolved.
2. Place the salmon in the brine and put in the refrigerator for a minimum of 4 hours up to overnight.
3. Remove the salmon from the brine and pat dry with paper towels.
4. Oil the grill grate for the Pit Barrel Cooker and then place the salmon on the grill. You can add a couple pieces of cherry wood for added smoke.
5. While the salmon is cooking, mix the white wine and maple syrup.
6. When the salmon reaches 140 degrees, remove the lid from the Pit Barrel Cooker and glaze the salmon with the Maple Syrup/White Wine (for this cook it took approximately 30 minutes).
7. Cook for approximately 10 more minutes. The salmon should reach an internal temperature of 145 degrees F.
8. Remove the salmon from the Pit Barrel Cooker and let rest for 10 minutes before serving.
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Please watch: "Smoked Porterhouse Steak on Pit Barrel Cooker with Black Garlic Butter"
• Smoked Porterhouse Ste...
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