1: Prepare the Mullet

1. Rinse the fillets under cold water, pat them dry using a paper towel, and place them on a clean cutting board.
2. Drizzle olive oil over both sides of the fillets to help the seasoning adhere and keep the fish moist during smoking.
3. Season the fillets generously with salt, black pepper, smoked paprika, garlic powder, onion powder, cayenne (if using), and brown sugar. Gently rub the seasoning into the fish for an even coating.
4. Squeeze fresh lemon juice over the fillets for a hint of citrus flavor.

2: Prepare the Smoker

1. Preheat your smoker to 200°F – 225°F (93°C – 107°C) to ensure a slow and even cooking process.
2. If using wood chips, soak them in water for 30 minutes to prevent them from burning too quickly. Drain before adding to the smoker.
3. Add 1 cup of apple cider vinegar or water to the smoker’s water pan to keep the fish moist.
4. Place the soaked wood chips in the smoker to create a steady flow of smoke.

3: Smoke the Mullet

1. Place the mullet fillets skin-side down on the smoker rack. If possible, arrange them away from direct heat for even cooking.
2. Close the smoker lid and let the fillets smoke for 2.5 to 3 hours, maintaining a steady temperature of 200°F – 225°F.
3. Avoid opening the smoker frequently, as this can cause heat fluctuations. Instead, check on the fish once every 45 minutes to ensure proper smoking.
4. The fish is done when it has a golden-brown color, the flesh flakes easily with a fork, and the internal temperature reaches 145°F (63°C).

4: Rest and Serve

1. Carefully remove the smoked mullet from the smoker and let it rest for 5-10 minutes before serving.
2. Garnish with fresh parsley or cilantro and serve with lemon wedges for an extra burst of flavor.
3. Enjoy your smoked mullet as a main dish, in smoked mullet dip, or paired with crackers, fresh bread, or a crisp salad.