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Smoke until fish reaches an internal temperature of 145°F. Feel free to baste with brine mixture each time you bump up the heat if you like. After removing smoked salmon from the smoker, allow it to rest on a cooling rack for an hour. Serve immediately or cool slightly, then refrigerate until ready to serve.
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Instructions. Preheat Smoker: Set smoker to 225 degrees using fruit wood (like cherry or apple). Season Salmon: Coat the flesh side of salmon with the Dijon mustard, and then season with salt and pepper. Smoke Salmon: Place on smoker and cook until the internal temperature of the salmon reaches 135 degrees (F).
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The cook time for smoking salmon varies depending on the temperature of the smoker and the size of the salmon. On average, it takes about 1 hour to smoke salmon at 220°F and closer to 5 hours at 180°F. The texture and taste of the salmon will be affected by the temperature of the smoker.
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Place salmon on smoker grates and smoke until internal temperature reaches 135-140 degrees F. This should take about 2 hours depending on how big your salmon pieces are. Cool on a rack for an hour and then refrigerate or enjoy. To store wrap tightly in plastic wrap and place in the fridge. It will keep up to 10 days.
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Step 2: Place the salmon on a wire rack in a smoker or smoking container and set the temperature to 250 degrees Fahrenheit (121 Celsius). Step 3: Add your desired wood chips or chunks for flavor and smoke for approximately 3-4 hours.
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Sprinkle with sea salt and fresh ground pepper. Sprinkle a thin layer of all purpose rub. Top with brown sugar. Smoke at 250 using fruit wood for 45 - 60 minutes until fish flakes apart easily with fork. (145F Internal Temperature)
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Lay a large piece of plastic wrap at least 6 inches longer than the piece of salmon on a flat surface. Spread half of the cure on the plastic in the shape of the fillet and lay the salmon, skin-side down, on top. Spread the remaining cure over the top of the salmon. Wrap the plastic tightly around the salmon. 4.
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The ideal smoking time for salmon at this temperature depends on the size and thickness of the fish. Generally, you'll want to smoke salmon for about 30-60 minutes at 250 degrees. However, it's essential to keep an eye on the internal temperature of the salmon using a meat thermometer. The optimal internal temperature for smoked salmon is.
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When making smoked salmon, you should cook it at 250°F for around 2 hours or until it reaches 140-150°F internal temperature. Conclusion The total needed time, from the preparing it to when you finally pull it off the grill, can take about 15-16 hours.
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Step 4: Prepare smoker. Using charcoal briquettes, heat smoker grill to a temperature between 250 and 270 degrees farenheit. After soaking the wood chips for 30 minutes, strain them to remove excess moisture, and place them in a smoker box, and place the box onto of the briquettes (careful, hot!). Step 5: Smoke salmon.
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Smoking is an art, not a science. To keep temperatures mild, always put water in your drip pan to keep the temperature down. If your smoker is very hot, like a Traeger can get, put ice in the tray. After an hour in the smoker, baste the fish with birch or maple syrup, or honey; do this every hour.
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When smoking salmon at 250 degrees, the general rule of thumb is to allow approximately 30 to 60 minutes of smoking time per pound of salmon. This means that a standard fillet of salmon, which is typically around two pounds, will require anywhere from 1 to 2 hours of smoking time.
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Top with fresh dill, sprinkling it all over the salmon. Liberally brush the smoker grates with oil. Place the salmon on the smoker. Cover and cook until the salmon reaches 135°F (for medium to medium-rare salmon) or up to 145°F (for well-done salmon; note the temperature will continue to rise as it rests).
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Place in the refrigerator for an hour. About 15 minutes before the fish comes out of the fridge, begin preheating your smoker to 225 degrees fahrenheit. Remove the salmon from the fridge and flip it to flesh side up and open the parchment paper. Using a paper towel, wipe away the excess salt and brown sugar.
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Step 4: Smoke the Salmon. Cook in the smoker until the internal temperature reaches 140° F. Tip: Begin testing the temperature after 30 minutes. It can take between 30 minutes and 1 hour to come to temp, depending on the thickness of the salmon filet.
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How Long to Smoke a 3 Pound Salmon Fillet at 250. A 3-pound salmon will take about 60-90 minutes to cook at 250°F. Check the salmon's temperature after 1 hour and adjust the cooking time if necessary. The salmon is cooked once it has a temperature of 140°F.
