Smoked Salmon

Ingredients

5 pounds salmon, 4-5 pounds

Rub:
1 teaspoon salt
2 teaspoon ground pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder

Seasoned Butter:
4 tablespoons butter
2 teaspoons chopped chives
2 cloves garlic, smashed

Directions

Preheat your smoker to 225°F. Choose your favorite wood, I am using apple but you can use whatever you prefer. Using a mellow wood is best like oak, maple, pecan or alder.

Unwrap your salmon and put it on a platter or if it is too big use a cookie sheet with sides.

Take 2 paper towels and pat the whole salmon dry. Set aside.

In a small bowl combine the spices for the rub. Whisk until all combined.

Sprinkle the rub on the salmon and gently rub until the salmon coated all over. Set aside.

Place the salmon skin side down on the grates on the smoker.

Insert the probe thermometer and cook until the internal temperature reaches 145°F, about 50-55 minutes.

Once the salmon reaches temperature, remove from the smoker. Allow the salmon to rest for 10 minutes.

Seasoned Butter:
Peel your garlic clove and mash them. *NOTE* For seasoned butter we also love using Gilroy Garlic when we do not want to use garlic cloves.

In a microwave safe bowl, melt 4 tablespoons of butter. Add smashed garlic and chopped chives. Mix well and set aside.

Soak some wood chip. 3-4 hunks. Using a mellow wood is best like oak, maple, pecan or alder.

Go prep your BBQ indirect method and bring the heat to 225°F.

Once at temperature, put your soaked smoking chip into the charcoal and set for indirect heat.

Put the salmon in the middle (skin side down) and cook until internal temperature reaches 145°F, about 55 minutes.

Once the salmon reaches temperature take it off the grill. Allow the salmon to rest for 10 minutes.Serve with seasoned butter.