Smoked Sting Ray

Ingredients:

• Hi Mountain Seasonings Wild River Trout Brine
• Hi Mountain Seasonings Garlic Pepper Burger Seasoning 
• Ginger seasoning
• Japanese miso barbecue sauce

Directions:

1. Remove the wings and skin from the sting ray.  
2. Prepare enough Hi Mountain Seasonings Wild River Trout Brine to completely cover the sting ray and brine overnight in the refrigerator. 
3. Rinse the sting ray thoroughly and soak in a container of water for 20 minutes.
4. Set your pellet grill or smoker to 225 degrees.
5. Season with Hi Mountain Seasonings Garlic Pepper Burger Seasoning and ginger seasoning to coat all sides of the sting ray.
6. Place the sting ray in the smoker/pellet grill until the internal temperature reaches 135 degrees. 
7. Baste all sides of the sting ray with barbecue sauce.
8. Increase the temperature of the smoker/pellet grill to 325 degrees and continue cooking until the internal temperature reaches 145 degrees. 
9. Carefully remove the sting ray from the smoker and rest a few minutes before serving.