Smoked Catfish on the Masterbuilt | BUMMERS BAR-B-Q & SOUTHERN COOKING 

Sounds like something to try out.

With catfish around here almost always soak them in milk over night....

Thanks

That was hard to watch.

I was wondering if I was the only one thinking that. A cutting board makes it cut better, and it saves your knifes. But as for the cat fish, that looks good! What did you put in your shaker?

It was great

Was a home made rub....salt, pepper, garlic powder, paprika, and a little brown sugar.

Zach Nichols thanks....

Temp was 225......time was until temp was up to 135-145 internal........

Thanks for the comment, the part on the side is a Masterbuilt Cold Smoker used for clod smoking things like cheese, but I use it for my smoke because the wood tray in my Masterbuilt is small and sucks....it is sold separate for like 70-90......most recipes I just watch several other videos and the come up with my own......any other questions please let me know and THANKS' FOR WATCHING.....

like you meat load you smoked and your tacos

Slow smoked at 170 until it got kinda flaky....

Why didn't you just watch the video again? start paying attention

Helps get rid of the gamey taste....especially when it's caught in brackish water.

Who cares

J. Harris I agree with carterj79. It taste a lot better.