Smoked Salmon

Total Cook Time: 1 hour 30 minutes
Texas Smokehouse Post Oak

Sea salt
Rainbow Peppercorn
4 tablespoons Kalona SuperNatural butter

We are sticking to a basic recipe because the salmon will be used in other dishes and we don't want it to change the flavor of that dish.
With that being said, following this recipe will guide you into adding whatever you want extra and trying different variations.
Since we are only using three ingredients to go with the salmon, we chose the best butter we could find.

Instead of buying a whole salmon filet, we chose two center-cut pieces so that the salmon would cook evenly and could be done on a single cedar plank. Each center-cut salmon filet weighs 1 pound.

Melt the butter and let cool for a few minutes, then brush it across the top side of the salmon.
Sprinkle on your desired amount of salt, then pepper.

Once the smoker is at a steady 250 F place in the middle away from your hot spots if you know where they are. Otherwise monitor both pieces at once during the entire cook.

After 1 hour in the smoker brush on the other half of the melted butter from before. You will be more than halfway done with the cook at this point.
Your desired Internal Temperature for the salmon is going to be 145 F.
Make sure that you are monitoring both pieces at once so that you will know if you need to rotate the cedar plank to keep it at an even cook.

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