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Brine #1: First, marinate the raw catfish in buttermilk and a few drops of hot sauce for about one hour. While that sets preheat your grill to 275F. Brine #2: Prepare your second brine of; lemon peel, salt, pepper, and oregano in a small bowl, leave to set for 30 minutes. Once marinated lightly coat the fish with olive oil before setting on the.

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Start by filling a couple casserole dishes half full with room temperature water. Put 1/2 a cup of salt in each casserole dish and then lay the catfish fillets inside the salty water mixture. Set the dishes in the refrigerator for 4 hours to let them brine. Fire up your smoker to 200 degrees. Typical smoking is done between 220-250, but a.

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See instructions below if using a grill. Preheat to 180°F. Remove fish from the refrigerator and set on the grate of your smoker. Insert the probe or a meat thermometer into thickest part of the fillet. Smoke the fish for 45 minutes to 1½ hours (depending on the size) until internal temperature reaches 140°F.

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1. Combine sugar and salt in a small bowl. 2. Place fillets in a large baking dish, spread the dry brine mixture on both sides and refrigerate for 4 hours. 3. Remove from refrigerator and pat dry with paper towels. 4. Preheat your smoker to 250°F and toss wood chunks on top of hot coals.

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Rinse well and pat dry. Place the catfish fillets on a cutting board and drizzle the olive oil over both sides of each fillet and rub to cover the surfaces. Combine the Cajun BBQ rub ingredients in a small mixing bowl and then sprinkle over each side of the catfish fillets.

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Oily Fish are the ones that you traditionally smoke. (like Trout, Salmon, Carp, Buffalo, Tullabees, etc.) Dry fish are those like Walleyes, Pike, Catfish, etc. I am not saying you cannot smoke catfish, mind, just that I suspect you are going to have to baste the fish a lot during the smoking process or it will burn or get very dry.

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Skin the fish and gut it. Cut the fish into 1 pound chunks. Brine for 8 hours in 80º brine. (Add 2.2 lbs of salt to 1 gallon of water. This makes 80 degrees brine). Rinse and drain. Air dry for 1 hour. Apply a thin smoke at 100º F (38º C) for 2 hours. Increase the temperature to 176º F (80º C) and smoke for 2 more hours.

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Get 2 freezer bags and place about 3 pounds of cat fillets and 1/2 gallon of the brine in each of 'em. Place the bags in a large bowl (in case they spring a leak) and put it in the fridge. Brine the fillets for 1 to 4 hours, depending on fillet thickness. Give them one hour per half-inch of thickness. Move the catfish around a few times while.

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Remove the catfish from the brine and give a quick rinse. Pat dry, then season both sides of each fillet with coarse ground black pepper, freshly ground. Press the pepper into the fish so there's less chance of it falling off as it smokes. Smoke the catfish for 45 to 60 minutes, or until the flesh can be flaked with a fork.

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Combine salt and sugar to make the cure, stir to mix. Spread about a ¼ inch layer of the cure mixture into the bottom of a wide container, and place the catfish fillets onto the cure in a single layer. Spread the remaining cure on top of the fillets. Refrigerate for 4 to 6 hours. After the curing, remove the fillets and rinse with cold water.

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Printable recipe below! Stay in touch with more recipes and upcoming events in our email newsletter: https://kentrollins.com/email-sign-up/Used in this video.

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Place olive oil in large bowl or resealable bag. Add honey, cajun seasoning, thyme and sea salt to your large bowl or bag. Whisk until combined. Add your fish filets to the bowl, cover, and let chill in the fridge to marinate for 4 hours, minimum. Begin preheating your smoker to 225 degrees once the fish are ready and once it comes to.

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Once the catfish is cooked to perfection, remove it from the grill and let it rest for a few minutes. The skin should be crispy and the flesh tender. Serve the smoked catfish with the skin on for an added burst of flavor and presentation. The combination of the smoky aroma, Cajun seasoning, and the natural taste of catfish will leave you.

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10. Jul 24, 2014. #13. Catfish skin should only be smoked inside an old rubber tire; first though you must clean out the rubber tire with diesel oil and allow it to soak inside a refridgerator around 40 degrees or so. Then place the catfish in a circle inside the rubber tire with the tails pointing outwards.

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Place the catfish on the indirect side of the heat. Shut the lid and let cook for about 45 minutes to 1 hour or until the fish is white and flaky. About 20 minutes into cooking, add more alder wood or fruit wood chips to create more smoke. You want to run the temperature of your grill/smoker around 225-250 degrees F.

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Place the catfish fillets directly onto the grill grates. You want to give them enough space, so they're not overcrowded. Close the smoker's lid, and let the magic happen. You'll need to smoke the catfish for about 2-3 hours until they reach that gorgeous golden hue and an internal temperature of 145°F (63°C).