Bacon-Wrapped Smoked Salmon
Today I'm making Smoked Bacon-Wrapped Salmon on the Pit Barrel Cooker. We'll finish the Bacon-Wrapped Salmon with an apple-rum glaze. We are using Alder wood for smoke flavor in the Pit Barrel Cooker.
- 1/2 cup apple juice
- 1/4 rum
- 1.5 tbsp brown sugar
- 8 oz salmon filet
- 2 tsp Runnin' Wild Cheery Rub Seasoning
- 5 slices bacon
- 2 tablespoons honey
- Mix the brine ingredients together until the sugar and salt are dissolved. Add the salmon to the brine, cover and refrigerate overnight.
- The next day, remove the salmon from the brine and pat dry with paper towels.
- Apply the Cherry Rub seasoning.
- Wrap in bacon.
- Place the bacon-wrapped salmon on the pre-heated Pit Barrel Cooker (use 3 chunks of Alder wood in the Pit Barrel).
- While the salmon is cooking, use caution and heat the apple juice, 1.5 tbsp brown sugar and rum over medium heat. Bring to a boil and then simmer until it thickens (approximately 1/2 hour). Use CAUTION as the rum is flammable.
- When the sauce/glaze cools, stir in 2 tablespoons honey.
- When salmon reaches an internal temperature of 138 to 140 degrees (1 hour 20 minutes for this cook), apply the glaze.
- Continue cooking the salmon until it reaches an internal temperature of 145 degrees F (another 15 minutes for this cook).
- Remove from the Pit Barrel Cooker and serve!
Watch our Bacon-Wrapped Salmon video for the step-by-step recipe instructions.