'Pulled' Fish

The following instructions will work for any type of fish.

• Set the smoker to 220.
• Pat dry with paper towels .
• Place the fish directly on the rack or on a heat safe tray with holes. Place the fish or tray on the top rack of the smoker.
• Remove when the internal temp of the fish is 115.
• Pull fish apart similar to pulled pork. Put the fish in a kabota and add Green Apple Wasabi liberally and add melted butter.
• Put the fish back in the smoker and pull it as soon as the fish is visually cooked and turns white. The internal temp should be between 130-140.
• Serve as is or on street tacos.
  

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