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Ingredients
- 2.5 lb. salmon filet, skin on
- 2 parts brown sugar, 2/3 cup
- 1 part canning salt, 1/3 cup
- 3 shakes or so of lemon pepper
Preparation
Step 1
Spray racks in smoker with non-stick spray and line bottom tray with foil.
Cut salmon into about 4” chunks.
Combine brown sugar, salt and lemon pepper in a bowl. Dredge salmon chunks in mixture and put in zip-lock bag, toss in remaining brown sugar mixture. Seal and refrigerate about 3½ hours.
Take salmon out of brine and put directly in smoker, skin side up and smoke using 2 loads of hickory chips at 90 minutes each. Total of 3 hours in smoker.
Cool, bag, eat!!!