[Dust Devil]

I just canned bunch I caught on thursday. it is awesome!!!

For a good smoked albacore...very simple.

3 cups browm sugar to 1 cup kosher salt,mix well

cut fish to desired size ,pat dry with paper towel, sprinkle just a little old bay and black pepper.

I use a large pyrex dish, put down a layer of the salt/sugar, then fish, pour all of the remaining mix to cover fish completly, cover and refrigerate for 12-24 hrs.

the salt/sugar will pull out the moisture in the fish(dont worry will not be dry)

rinse off fish with water and pat dry, place on rack and sprinkle w/pepper again.

smoke at 200-215 for about an hour.

very simple....very tasty, I just ate another tuna sandwitch with a huge chunk of the smoked on the side, Life is Good.....

I use a brinkman smoke'n pit (the big one ) it works great.