• 4 pounds catfish fillets
  • 2 lemons
  • 2 pats of butter per fillet

Salt and pepper fillets to taste. Place on foil turned up 1/2 inch all around to keep juice and butter around fish. Slice lemon 1/8 inch thick and place 1 or 2 slices on each piece of fish. Place 1 or 2 thin pats of butter on each piece of fish. Smoke with 2 ounces of hickory at 225°F for 1 hour.

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