HONEY GLAZED SMOKED HALIBUT
Recipe courtesy of Meat Church’s Matt Pittman.
- (4) 6 oz halibut filets
- Meat Church Honey Hog or Deez Nuts Honey Pecan rub
- 4 tbsp clover honey
- 1/2 C kosher salt
- 1 C sugar
- 4 tbsp cumin
- 1 tbsp white pepper
- 2 bay leaves crushed
- 1/2 gallon water
- Prepare your Cooker
- Set your EGG for indirect cooking (with convEGGtor) to 275°F/135°C. We recommend lighter smoking wood for this smoke. Alder wood, fruit wood or pecan will pair nicely with a white fish while not being too overpowering.
- Prepare the Brine
- Mix all brine ingredients (listed below) in water and dissolve thoroughly. Pour the brine over the filets and let them sit for two hours. It’s ok if the fish floats.
- Prepare the Halibut
- After 2 hours remove the fish from the brine, rinse off and pat dry.
- Season with Meat Church Honey Hog or Deez Nuts Honey Pecan rub on all sides.
- This is optional, but if you prefer a bolder flavor profile, try adding some cracked pepper over the top of the halibut after you have seasoned with the rub.
- Place the filets directly on the cooking grate skin side down. The skin will act as a barrier to the heat and come off easily after the cook. Smoke the fish until it reaches an internal temperature of 135°F/57°C degrees. This smoke will take around 30 minutes at 275°F/135°C.
- Drizzle the filet with warm honey the last 10 minutes of the cook for nice and simple honey glaze. Honey can also be mixed 50/50 with miso to create a miso-honey glaze.
- Remove the fish carefully with a spatula. Place it on a plate to rest for 10 minutes. Eat and enjoy!!