Maui Hickory Smoked Arctic Char Recipe
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 flavor 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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