Smoked Mullet

Ingredients

• 5  bay leaves crushed
• 1 cup firmly brown sugar packed
• 0.8 cup kosher salt 
• 1 tablespoon onion powder 
• 6 servings garnish: parsley fresh
• 6 servings bell pepper 
• 6 servings hickory wood chips 
• 5 pounds mullet split
• 1  gal. water 

Equipment

• bowl
• frying pan
• paper towels
• roasting pan

Directions

1. Rinse fish.
2. Combine 1 gal. water and next 4 ingredients in a large bowl, stirring until salt dissolves.
3. Add mullet; cover and chill 45 minutes to 2 hours or to desired degree of saltiness. (
4. Cut off a small piece of fish, and fry it to determine degree of saltiness by tasting. Longer soak times yield saltier fish.)
5. Rinse fish, discarding brine mixture; pat fish dry with paper towels.
6. Place fish on wire racks in roasting pans; cover with paper towels, and chill 2 to 3 hours or until dry. Rub 1 tsp. pepper on both sides of each fish.
7. Soak wood chips in water at least 30 minutes.
8. Prepare charcoal fire in smoker; let burn 15 to 20 minutes.
9. Drain chips, and place on coals.
10. Place water pan in smoker; add water to depth of fill line.
11. Place fish on upper and lower food racks; cover with smoker lid. (If smoking fillets, place skin sides down on racks.)
12. Cook 2 hours or just until fish flakes easily with a fork.
13. Garnish, if desired.
14. Serve with saltines, hot sauce, and lemon wedges, if desired.