Smoked Oysters-
A great recipe for Smoked Oysters on your charcoal grill.
We have smoked oysters in the shell before and they are not nearly as good as this recipe.

Since I am from the Pacific Northwest, I cook oysters at least once per month.
We used a combination of small and medium oysters, and although most recipes may open the shell before smoking, you can also just use fresh packed oysters.
I have tried several techniques smoking oysters and you may always run into overcooking, or burning the bottoms. We use a bed of rosemary to keep them above the grill grate and let that smoke come right though hitting all sides of the oyster.

Recipe:
For the Brine:
Ingredients:
1 cup- sugar
1/2 cup- salt
1/4 cup- bourbon (optional) this helps add an additional smoky flavor.
8 each- garlic cloves
as needed- cracked black pepper
2 1/2 cup water
1/4 cup- soy sauce

Method:
Add all of the ingredients into a stock pot.
Simmer until the salt and sugar have dissolved.
Cool completely before adding to the oysters.
Add to the oysters, stir well to coat.
Cover and refrigerate for a minimum of 12 hours.

Recipe:
For the Oysters:
Ingredients:
2 dozen- fresh oysters, we recommend not using extra small size. The oysters will shrink during the cooking process. Med and small are best.
18 stalks- fresh rosemary, we just clipped from our garden, but if you purchase, get a couple of bunches.
4 each- small chunks of smoking wood. We prefer cherry for this recipe, although we only had apple on hand. Hickory would be great as well.

Method:
Lay the rosemary out on a wire cookie rack or mesh grate.
Gently lay the oysters out on top of the rosemary, spread evenly.
On you charcoal grill, set the temperature to reach about 175F and maintain.
We used a Kamado style grill with the heat defectors on. The bottom vent at about 1 inch open and the top vent fully closed and the daisy wheel barley open.
Smoke until the oysters have released all of their moisture and begin to brown and crisp, about 2 hours.
Turn as needed.
Discard the rosemary.

We like to store our smoked oysters in olive oil infused with garlic, lemon zest, salt and pepper.
Coat the oysters with the oil and serve.

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