Sort ingredients
jgearig
QR Code
Listen
Pdf
Prepare your smoker to a temperature of 275.
Place the filets on the grilling planks or butcher paper (if using a pellet grill). A full filet will require at least 2 planks.
Season with Meat Church Honey Hog rub on all sides.
While the fish is smoking, melt the butter and mix with the Hot Honey
Glaze the salmon 5 degrees prior to your desired internal temp which will be 5 - 10 mins before the end of the cook around 120
Continue cooking the fish until it reaches an internal temperature of 130 degrees. Remove the fish.
Place it on a plate to rest for 10 minutes. Eat and enjoy!!