We carry the entire @meatchurch line of products, everything you need for this delicious recipe. Salmon Burnt Ends from a gorgeous salmon that I caught fishing in Haida Gwaii, British Columbia Canada with @westcoastfishingclub. This was a super simple cook. I seasoned 1” salmon cubes with Meat Church Honey Hog. I placed them on a wire rack in a @traegergrills at 250° with cherry until they were 125° internal. I then glazed the salmon with the below variant of the Bourbon BBQ Glaze on meatchurch.

Built For Generations: The Smoker with Matt Horn

Will Graham Interview with Matt Brown - Part 2

Matt Dillon's Interview