Smoked Cajun Red Snapper

Fish doesn’t have to be bland. It may be on the lighter side of BBQ fare, but this cajun rub adds in a ton of flavor that will be a hit at any table!

YouTube Instructional: https://youtu.be/GpCpZvagB50

Ingredients:
Red Snapper Filet
Olive Oil

Cajun Rub:
1 Tbsp Paprika
1 Tbsp Salt (Kosher)
1/2 Tbsp Onion Powder
1/2 Tbsp Oregano
1/2 Tbsp Cayenne (tone this down if you don’t want it super spicy!)
1/2 Tbsp Brown Sugar
1 Tsp Black Pepper
1 Tsp White Pepper
1 Tsp Thyme

Step 1: Mix together the rub

Combine the rub ingredients and completely mix together

Step 2: Clean up the Snapper (if necessary)

Ocassionally the Snapper filet will need some clean up:

Any overly thin spots often need to get trimmed off - they will dry out to quickly

Also remove any easily visable bones

Sometimes there is a deep blood line in the fish, you want to remove this or your fish will taste overly “fishy”

Step 3: Rub the Snapper

Apply a light coat of olive oil to the meat side of the fish

coat the meat side in the cajun rub and knock off any excess

Step 4: Smoke the Snapper

Pre-heat the smoker to X degrees

If you have cedar planks, you can use them here. I have been using a rectangular square piece of peach paper with good results

Put the snapper on top of the paper or plank and onto the furthest shelf from the heat source

Smoke for approximately X hours. We are looking for an internal temp of

Step 5: Rest Slightly and Serve

Let the fish rest for 10 min or so

Serve with lemon wedges!

Enjoy!