65g brown sugar
30g chopped dill
Zest of 1 lemon
2 tablespoons salt
2 tablespoons freshly cracked black pepper
Mop
118ml cider vinegar
118ml sunflower oil
Instructions
In a bowl, combine the rub ingredients together and mix well. Spread the rub over the whole fish so that it is completely coated.
For the mop, mix together the cider vinegar and sunflower oil and then set aside.
Set Keg at 107°C, and scatter coals with soaked fruitwood chips or preheat your Broil King Pellet grill by pressing the SMOKE button. Place the fish on the grill and smoke for 1 1/2 – 2 hours.
Throughout the cooking process, use the sunflower oil and vinegar mixture to mop the fish every 20-25 minutes. This helps to lock in the moisture and add additional flavour.
