In a quest to perfect my smoked Salmon recipe. I smoked this Black Mouth yesterday. I put it in a brine of 2 cups Kosher Salt and 4 cups of Dark Brown Sugar. Here it is after coming out of the brine. I prepared a glaze of Honey, Brown Sugar, Gallic and a bit of Sriracha here it is after smoking for 4 hours over alder wood smoke at @ 180 deg. At this point I reglazed and added just a hint of garlic powder. Two hours later out of the smoke and cooling before vacuum sealing It has a beautifully mahogany color. And smells great. This morning I tried a piece and I really like this recipe.