Peppered Catfish

Directions

1. 1
   At least 2 1/2 hours before you plan to barbecue, or preferably the night before, mix the rub ingredients together in a small bowl.
2. 2
   Cover the catfish lightly and evenly with the rub, reserving at least 1 to 2 tablespoons of the mixture if you plan to baste the fish.
3. 3
   Place the fillets in a plastic bag and refrigerate them for 2 hours or overnight.
4. 4
   Prepare the smoker for barbecuing, bringing the temperature to 180F to 200F.
5. 5
   Remove the fillets from the refrigerator and let them sit at room temperature for 20 minutes.
6. 6
   If you are going to use the mop (see Notes, To Mop or Not), mix the ingredients together in a small saucepan and warm over low heat.
7. 7
   Place the catfish in the smoker on a small grill rack as far from the fire as possible.
8. 8
   Cook the fish for approximately 1 1/2 hours, dabbing the catfish with the mop every 20 minutes in a wood-burning pit, or as appropriate for your style of smoker.
9. 9
   When cooked, the catfish will be opaque and firm, yet flaky.
10. 10
    Serve warm.
11. 11
    If desired, accompany the catfish with Golden Mustard Barbecue Sauce.