Pre-heat oven, grill, or smoker to 300 degrees. While your cooker is coming up to temp prepare your salmon filet(s). Pat dry with paper towels, and then season with Big Daddy Hill’s Memphis Magic Rub evenly on all sides of exposed filet. Most salmon filets will still have the skin on. Don’t worry about this as we will address this once the filet has been fully cooked. Place the salmon filet on an oven safe pan and cook for 20 minutes.
Once your timer has gone off at the 20 minute mark, pull the filet and glaze with Big Daddy Hill’s Luke's Memphis Style BBQ Sauce
Place the salmon back in the cooker and continue to cook for an additional 5 to 7 minutes. You should see the filet have a nice sticky glaze from the sauce being applied.
Once you remove the filet from the cooker the filet should be nice and flaky but still moist on the inside. The internal temp should be around 140-145 degrees.
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