hey guys retired at 40 I just got done
smoking a whole bunch of fish on the
traeger
honey smoked fish and I gotta tell you
it's one of my favourite things I've
ever done on the traeger you only need a
few simple ingredients real small prep
time if you want to know how to do it
stick around first the most important
step of smoking fish is a good brine
and it's a real simple Brine we're gonna
do four cups of water quarter a cup of
sea salt and two-thirds of a cup of
brown sugar and we're going to mix that
all together in a big bowl that will hold
two to three pounds of fish you want to
keep mixing this until everything is
dissolved you don't want any chunks or
anything in that you just want to liquid
form okay now we're gonna put our two to
three pounds of fish into the brine
no more than one hour if you go more
than one hour it's gonna just gonna
start getting really salty
all right make sure that your fish are
totally submerged in the brine and you
might want to set a timer for one hour
or less if you're doing less because it
is pretty easy to forget about them okay
after our hours up we're gonna head on
out to the traeger
put it on smoke and get that going okay
now that our traeger is on smoke we're
gonna rinse the fish and Pat it dry okay
now that we're rinsed with cold water we're
just gonna take take these Pat them off
and it makes it easier if you put them
on some something like a cookie sheet or
something similar to this because we're
gonna spread some stuff on them okay now
we're gonna take some honey and just
cover them with honey and it's a little
bit easier if you just stick the honey
in the microwave for a little bit and
warm it up makes it a lot easier to
spread okay now we're gonna hit it with
some pepper and that's really and make
sure that you open the right side of the
pepper or you're gonna cover it with
pepper like I just did so once you have
the right side just cover it - however
much pepper it's just a taste so however
much pepper you want on here okay last
we're just going to cover it with some
granulated garlic all right these guys
are ready to go out to the traeger
okay we're gonna do 20 minutes on smoke
all right now that it's been 20 minutes
we're gonna go up to 225 okay once we're
at 225 we're gonna stay on that for 40
minutes just at an hour right now see
what these look like all look nice and
done you can leave these on longer if
you want them to be more crispy the
brine makes them a little bit juicier in
the center but if you do leave it on
smoke for a while or right around that
temperature and will let it get a little
crispier
