What did I do wrong or is this normal. Tonight I smoked some salmon. Last night I used a dry brine using 5-1 Brown sugar to salt. Brined in the frig over night. This morning I rinsed the fish in cold water to remove brine and let sit on racks in the frig for about 5 hour. Then to the smoker for about 4 hours at 175 degrees. After three hours kicked the heat up to 185. After four hours took the fish off. Upon sampling I find the fish salty and rubbery although the fish is still moist and not dried out. This is the second time my fish is rubbery. Any ideas why? I think I like a wet brine better.