Title: Kingly Salmon
Categories: Fish Smoke Bbq Salmon
Yield: 1 Servings

		Kingly Rub
1/4	c	Dried dill
1/4	c	Brown sugar
2	ts	Kosher salt
2	ts	Fresh-ground black pepper
3	lb	Salmon tail section, boned
		And butterflied
		Kingly Mop (optional)
		Remaining Kingly Rub
1	c	Cider vinegar
1/4	c	Oil, preferably canola or
		Corn

The night before you plan to barbecue, combine the rub ingredients in a small bowl. Open the salmon flat and massage it well with about two- thirds of the rub, reserving the rest of the mixture. Fold the salmon back into it's original shape, place it in a plastic bag, and refrigerate overnight.

Prepare the smoker for barbecuing, bringing the temperature to 180 to 200 degrees. F.

Remove the salmon from the refrigerator and let it sit at room temperature for 30 minutes.

If you plan to baste the fish stir the remaining rub together with the other ingredients in a small saucepan and warm the mixture over low heat.

Transfer the salmon to the smoker skin side down, placing the fish as far from the fire as possible. Cook for 50 to 60 minutes, mopping it after 10 and 30 minutes in a wood burning pit, or as appropriate for your style of smoker. The salmon should flake easily when done. Have a large spatula and a platter ready when taking the salmon off the smoker, because it can fall apart easily. Serve hot or chilled.

*Alder remains the best wood for smoking salmon.

From: Smoke & Spice Shared by: Pat Stockett From: Pat Stockett Date: 31 Dec 96 National Cooking Echo Ä

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