Came home from a snapper trip with a half dozen Almaco Jacks. So, I decided to smoke them. Brined overnight in a dry brine 60/40 - brown sugar/Kosher salt. Let the dry brine pull the water out and make it's own liquid. Lightly washed the fillets and sprinkled lightly with Tony Cachere's Creole Seasoning. Started the charcoal and let the fillets air dry for about an hour while the charcoal was burning down. Put the fillets in the smoker and hit it a couple times with soaked mesquite about 1/2 hour apart. Fish was done in 1 1/2 hours
A lot better than the usual smoked fare of Kingfish or AJ.
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