Pit Boss Smoked Tuna
While this smoked tuna recipe is fairly simple, it has has delicious flavors. It has a easy brine which adds a lot of flavor but the best part is smoky flavor which will have you making this recipe over and over agin.
Equipment
- 1 Pit Boss Smoker
Ingredients
- 8 whole tuna fillets about 2 lbs
Cure:
- 1/4 cup kosher salt
- 1 cup brown sugar
- Zest of 1 orange
- Zest of 1 lemon
Basting sauce:
- 3 tbsp Sesame oil
- 2 tbsp Hot sauce
Instructions
- Mix the cure ingredients in a Ziploc bag. Add the tuna fillets and massage the cure in to the tuna. Then place in the refrigerator for at least 6 hours or up to 24 hours.
- Remove the tuna fillets from the bag and thoroughly rinse them under cool water. Pat dry with a paper towel.
- Place the fillets on a greased wire rack over a baking sheet, refrigerate for 30-40 minutes. Once you tuna has been in the fridge for 25 minutes Heat the Pit Boss grill to 180°F for 15 minutes and close the lid.
- Place the tuna fillets directly on the grill grates. Cook with the lid closed for 3 hours. Baste every 30 minutes.
- Increase the cooking temperature to 225°F and cook for about 30-60 more minutes or until the tuna reaches 125°F. The fish should be light brown and easily flake when nudged with a fork. Remove the fish from the grill and serve.
- For this recipe, we will cook the tuna at 180°F and near the end of the cooking time, we will increase the pellet grill temperature to 225°F.