Smoked fish with a peppery bark -- seared with a hard crust and rested before the knife.
Prep 27 min · Cook 220 min
Trim the smoked fish and coat it in a dry rub, then let it sit while the smoker comes to 225 degrees.
Set it on the grate with a hardwood chunk and close the lid, keeping a thin blue smoke.
Cook low and slow, resisting the urge to peek, until the bark sets and the color deepens.
Wrap when the bark is firm, then cook on until it probes tender and hits its number.
Rest it long, wrapped, then slice or pull and serve with a peppery bark.
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