Smoked it up Friday. Was a tad salty. Smoke didn't penetrate the way I like. In sure that was because I opted to run it hotter than normal. I used heavy hickory to try and combat short smoke time. I took it out and wrapped it at 150* internal. Still not as smoky as I prefer. Sill worth the time but the next one will be better. even though I used much less tender quick than recommended the color was spot on. It was juicy and tender. Just gotta lighten the salt.
Perch all done came out real good! I'll use in like a seafood salad or like a tuna sandwich or just eat as is! Love doing perch and eyes this way and ad it to a chowder is real good!
Interesting temp step up in that link. Soaking it in water after brining would have helped mine I bet.Thanks for the link