WET BRINE TURKEY RECIPES

Steps:

• Mix the water and ingredients together in a large pot. Bring the mixture to a boil to help dissolve the salt and sugar. Remove from heat and let cool in the fridge for 3-4 hours.
• Rinse the salmon fillet in cold water. If the salmon still has skin, remove it at this time.
• Cut the salmon into 3” wide by 4-5” length strips. I find this is an ideal portion size and the smoke penetrates the salmon evenly.
• Once the brine is cooled place the salmon into the large pot of brine. Cover and refrigerate for 8-12 hours.
• After the brining process, remove the salmon and lightly dry it. Place the salmon on some racks and let sit on the counter for 4 hours. This lets the salmon dry evenly and creates a shiny skin called pellicle. This is a crucial step because the smoke will adhere to the salmon properly.
• Preheat your smoker: I start my smoker at 100F. I typically use maple wood for smoking Salmon.
• Once the smoker is ready I lightly oil the grills so the salmon will not stick. Place the salmon in the smoker for two hours. After the two hours move the smoker temperature to 140F and smoke another two hours. Then turn the smoker to 175F and smoke for two more hours. This is a total of six hours.
• If your smoker can not operate at such a low temp, smoke the salmon for 4-5 hours at 165F, or 3-4 hours at 225F.
• Remove the salmon and place on racks to cool on your counter. Rest for one hour. After the resting, you are ready to enjoy. Refrigerate the remaining portions.

Steps:

• Prep the wings by removing any feathers or loose bone pieces.
• Put 3 cups of the water aside and then combine the rest of the brine ingredients in a saucepan and bring to the boil while stirring.
• Once boiled, remove from the heat and add the 3 cups of cold water and allow to completely cool before adding chicken wings.
• Once cooled add wings and brine solution to a large container or zip lock bag and place in the fridge for at least 4 hours or overnight. Turn and or shake up a couple of times during this process.
• Remove from brine the next day and place on a paper towel and pat dry.
• Mix up the dry seasoning ingredients and add wings to a large bowl, add half the dry seasoning and toss to coat the wings, then add the rest of the seasoning and toss until all the wings are evenly covered.
• Get the Weber Kettle set up to cook at a high indirect heat of 465°F using a vortex.
• Place the wings on the outside of the cooking grate and cook for 30 minutes, turning the lid a third of the way around every 10 minutes during the cook.
• To Serve