Maui Hickory Smoked Arctic Char Recipe

I recently got a Bradley Digital Smoker. Since then, I have been stocking up my freezer with anything I think will make for great smoking. After seeing all the half priced Arctic Char at the local grocery store, I decided to take advantage and see if it would be as good smoked as I had thought. I was not disappointed. Smoked char is as good as any smoked salmon I have had. This recipe also works great with Rainbow Trout, Coho Salmon, & Pickerel.

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Ingredients

Brine Ingredients:

4 Cups water

⅓ Cup kosher salt

1 Cup brown sugar

¾ Cup peach Schnapps

Other Ingredients:

Original Maui ribs marinade sauce

Ground black pepper

Hickory bisquettes

Preparation

Cut char into 2 inch wide pieces and brine skin side up for 10-12 hours.

Wash fish off, pat dry with a towel, and place on wire rack in a cool place. Let sit for 2-3 hours.

Brush fish with Maui ribs marinade. Add fresh ground black pepper to your liking.

I used Hickory bisquettes as a personal preference, and began smoking the fish at 150ºF for 2 hours, brushing the fish again after the 1st hour with Maui ribs marinade. Increase to 160ºF for 2 hours. Finish at 170ºF for 1 to 2 hours, until the internal temperature reaches 130/140ºF.

Remove from smoker and let cool to room temp (about 1 hour) before vacuum-sealing.

Hickory
Wood

The strong and sweet flavour of Hickory Bisquettes make it one of the more popular woods for smoking, and especially pairs well with poultry, beef, pork, game, water fowl, nuts, and cheese.

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