Brined Po’Man Salmon Steaks


  1. In a large bowl / pan combine 8 cups water, 2 cups brown sugar, 1 cup sea salt, 6 bay leaves. Leave refrigerated minimum 4 hrs, preferably overnight. Season if you choose, but avoid adding salt because the brine will add substantial salt to the filets beforehand.
  2. Place filets on grate and position on level 3. Use a tight gap on the lid, approximately ¼ “ gap or less to maximize smoke. Cook for  30 – 45 minutes or until filets are 145 degrees internal temp or better.

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