Dr. Pepper Smoked Cod

Something amazing has happened!  Someone GAVE us a smoker.  Oh my goodness, there are going to be lots of smoker recipes coming your way.  I'll have to give part credit to my husband as I post them because so far this has been a collaboration between us.  We are rocking the smoker.  

You are getting first, what we do best, fish, and it is amazing. Don't be discouraged from trying this dish grilled.  Even without the smoke, the marinade for the fish still shines.  

What I have learned about smoking so far is that it is not an exact science.  If you are new to smoking like I am, make sure that you start simple and get yourself a good digital meat thermometer.  I'm guessing everyone's smokers are a little different, and it is very important to go by temperature of your meat, and not necessarily the cooking times that you may see in a recipe.   

Marinade:

1 Cup Dr. Pepper (fully loaded, no diet)

2  tsp. Salt 

2 Tbsp Brown Sugar

Freshly Ground Black Pepper 

1 to 2 lb Cod Fillets

Disposable Aluminum cookie or baking sheets

Meat Thermometer (mine is digital)

Combine all the marinade ingredients together in a plastic bowl or bag and then add the fish.  The fish only needs to marinade for about 30-45 minutes.  

Get your smoker going, you are looking for a temperature somewhere in the area of 200 to 225 degrees.  Spray your disposable pans with cooking spray.  

Remove your fish from the marinade and place them on the prepared disposable pan.  

Place the pan full of fish on the grate inside your smoker, and close the lid.  Your smoker's temperature may spike since you had the lid open, so just keep and eye on it and get ready to close your vents a little if you need to bring the temp down. 

After about 30 minutes on the smoker, you want to check the fish and see if they are done.  You are looking for an internal temperature of 145 degrees, so when you get there, it's time to take them off.  

Smoked fish is awesome served hot or cold, so if you got 'em, smoke 'em.