So did some wings a week ago and today had some time to smoke some salmon. 180 degrees for like 4ish hours. I pulled when my temp was 145. Overall came out ok. Think I need to pull at 140 since this cook was a little dry in spots.
by markus2982
2 Comments
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Csboi1337
Did mine first try today, turned out amazing , try this .
50/50 royal oak charcoal pellets and Traeger applewood pellets
165 degrees on super smoke 145 internal temp
Dry brine Mix Half cup kosher salt 1 cup brown sugar 1 tbsp course black pepper Wrap in plastic wrap leave in fridge for about 24 hours
Clean off salmon with rinse then let sit for about 2 hours in room temp
2 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*
Did mine first try today, turned out amazing , try this .
50/50 royal oak charcoal pellets and Traeger applewood pellets
165 degrees on super smoke 145 internal temp
Dry brine Mix Half cup kosher salt 1 cup brown sugar 1 tbsp course black pepper Wrap in plastic wrap leave in fridge for about 24 hours
Clean off salmon with rinse then let sit for about 2 hours in room temp
Throw on smoker