Ingredients:

  • 1 quart Filtered water
  • 1/4 cup Kosher salt
  • 1/3 cup Dark brown sugar, packed
  • 1 tbsp Black peppercorns, cracked
  • 2 Cloves garlic, smashed
  • 1 Large lemon, sliced into rounds
  • 2 lbs Fresh Pacific Halibut fillets (center-cut, 1.5-inch thickness)
  • 1 tbsp Extra virgin olive oil
  • 1 tsp Lemon zest, finely grated
  • 1/2 tsp Coarse black pepper

Instructions:

  1. Prepare the brine by dissolving 1/4 cup kosher salt and 1/3 cup dark brown sugar into 1 quart of filtered water. Add cracked peppercorns, smashed garlic, and lemon rounds.
  2. Submerge the 2 lbs of halibut fillets in the cold brine and refrigerate for exactly 2 hours to season the fish and stabilize the protein structure.
  3. Remove the fillets from the brine and pat thoroughly dry with paper towels. Place on a wire rack over a baking sheet and refrigerate uncovered for 1 to 2 hours to develop the pellicle (a tacky surface).
  4. Preheat your smoker to 225°F (107°C) using alder or apple wood pellets. Lightly brush the tacky fish surface with 1 tbsp olive oil and sprinkle with lemon zest and 1/2 tsp coarse black pepper.
  5. Place the fillets directly on the smoker grates. Smoke for 45 to 60 minutes, or until the internal temperature reaches 135°F (54°C to 57°C).