For Canadian Thanksgiving this year, to go along with all the other delicious food, I made a last minute decision to do a homemade marinate (inspired by the good people over at Mikes BBQ Rub, @mikesbbqrub on Instagram) and smoke a salmon, as well as some sausages.
I won’t giveaway the recipe, but its white wine based, and delicious. It gave the salmon a nice little bath for about an hour before being tossed on the smoker. The excess was used to brush over the salmon throughout the smoking process.
The Salmon was tossed on the smoker at 180 degrees for about an hour and a half. At this point, the temperature was increased to 225 for about another hour and a half, until the salmon reached an internal temp of 145. It was then taken off the smoker, and covered to rest for 10 minutes.
To go along with the salmon, we also tossed on 2 different types of sausage with about an hour left in the smoke. One was a honey garlic sausage, and the other was an incredible Rapini Berkshire Pork Sausage. Both tasted amazing and were cooked perfectly. In addition to this, we tossed on some Mac and Cheese, as well as some Brie Cheese, which made for the perfect snack throughout the evening.
I wish I had photos, but it all looked so good it was eaten almost instantly. All we have are leftover photos posted below, or the videos on our instagram, @the_pit_to. Be sure to check them out there and give a us a follow!