Two hours before the cook mix all brine ingredients in water and dissolve thoroughly. Pour the brine over the filets and let them marinate in a refrigerator. It’s ok if the fish floats. If you choose to use a wooden plank place it in a water bath at this time as well.
After 2 hours remove the fish from the brine, rinse off and pat dry.
Set the EGG for indirect cooking with a convEGGtor at 275°F/135°C with pecan smoking chips.
Season the fish with Big Green Egg Savory Pecan Seasoning. This is optional, but if you prefer a bolder flavor profile, try adding some cracked pepper over the top of the halibut after you have seasoned it with the rub.
Place the filets directly on the cooking grate skin side down. The skin will act as a barrier to the heat and come off easily after the cook. Smoke the fish until it reaches an internal temperature of 135°F/57°C. This smoke will take around 30 minutes at 275°F/135°C.
If using a wooden plank, place the plank on the grill for 2 minutes per side. Once dried, place the fish on the plank and smoke the fish until it reaches an internal temperature of 135°F/57°C.
Drizzle the filets with warm honey during the last 10 minutes of the cook for a nice and simple honey glaze. Honey can also be mixed 50/50 with miso to create a miso-honey glaze.
Remove the fish carefully with a spatula. Place it on a plate to rest for 10 minutes. Eat and enjoy!!