I grew up in Minnesota and one of our Norwegian neighbors would smoke smoke Pike and Muskee every summer - it tasted so amazing alone on on crackers with fresh dill. It has been over 20 years but I remember that they used alder wood at low temperature with a higher temperature finish and they did this between lunch and dinner. They also marinaded it overnight before smoking with a brine of Brown sugar, salt, garlic and black pepper. I have no idea of proportions. I'm looking forward to hearing how it goes.
Don't forget to watch out for those Y bones...
26-1/2" OTG, A Clutch of BGEs, Hole in the Ground Brick Fire Pit
Second recipient of the Aussie Lamb Farker's (ALF) Award. EAT MOЯ LAMB!!
Got crabs with SmokinAussie!
Demented Architect of The MOINK Ball Timpano
and Tower of Funnel (ToFu)