Smoked Cod
Smoked cod cooked low and slow over applewood for a delicious serving of barbecue white fish
Servings: 4
Equipment
- applewood smoking chips
Ingredients
- 4 cod fillets
Dry Brine
- ½ cup brown sugar
- ¼ cup kosher salt
Instructions
- Sprinkle fish with salt and dry brine in the refrigerator for an hour
- Remove from fridge. Rinse excess salt away with cold water and pat fish dry with paper towels
- Fire up your smoker to 225°F (107°C) or set up your grill for 2-zone cooking. Add wood chips to coals.
- Line the cod fillets with non-stick spray or a light coating of mayonnaise. This will stop the fillets from sticking to your smoker’s grates.
- Place cod on smoker grates. Cook until the internal temperature is 140°F (60°C), about 40-60 minutes.
- Serve and enjoy immediately