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Smoked Sweet & Spicy Salmon

DOUG SCHEIDING, ROGUE BBQ COOKERS

Together Doug Scheiding and his wife, Jennifer Talley, make up the Rogue Cookers Competition BBQ team. Doug and Jennifer cook exclusively on Traeger Pellet Grills. Head Country rubs and sauces have been a part of the Rogue Cookers arsenal since day one of their work as competitive cookers. Rogue Cookers won the Houston Rodeo World Championship (HLSR) in 2015, a 2nd and 4th Place in Brisket at the San Antonio Rodeo, and first place in Cook’s Choice Category at the Jack Daniel’s International Invitational, all using Head Country sauces, seasonings, and marinade. Doug is a Traeger BBQ Pro, a Head Country Brand Ambassador, and the Texas Embedded Correspondent to The BBQ Central Show.

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INGREDIENTS

At least 1 Salmon Half with Skin On
Head Country Championship Seasoning
¼ C Head Country Bar-B-Q Sauce, Apple Habanero
2 Tablespoon Jalapeno Juice

Brine
3 tbsp Soy Sauce
3 tbsp Head Country Premium Marinade
1 Lemon
¼ Cup Kosher Salt
¼ Cup of Orange Blossom Honey
10 Sprigs of Cilantro
2 TBL of Apple Cider Vinegar
5 Garlic Cloves Whole
4 Cups of Water

Hardwood Oak or Hickory

icn-clock

225˚F

icn-temp

25 Mins

COOKING INSTRUCTIONS

  1. Cut the side of salmon into 4-6 inches wide sections and I prefer to trim off the white
    thinner portion of the meat (belly of salmon). Most likely will get 3-4 per half.
  2. Brine either the day before or morning before smoking. Mix the brine ingredients together into a gallon zipper bag or air tight container. Over the sink, then add the salmon carefully. Brine for 6 hours in a cold refrigerator.
  3. Take the Salmon out of the bag, place on a cookie sheet and gently pat dry. Cover with saran wrap until ready to smoke. Anywhere from 2 hours to 1 day in fridge.
  4. Fire up the smoker to 225 F. Rub the Salmon by sprinkling a medium coat of Head Country Championship Seasoning. Smoke for approximately 15-25 minutes depending on the weight of the filet. When the fish starts to naturally squeeze out the the white natural protein called albumin it is ready or close to ready. Use a meat thermometer on the
    side of the filets to verify and pull around 135 -140 degrees F  in the thicker part of the filets.
  5. When off the grill, carefully wipe off the albumin with a paper towel (if any) and then finish with a light drizzled
    coating of a mixture of ¼ Cup of Head Country Bar-B-Q Sauce, Apple Habanero & 2 tbsp of jarred jalapeño juice
    jalapeno slices).
  6. Serve and Enjoy. It may be even better the next day cold so be sure to save some for crackers or even topping on a salad

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