OK this is my first attempt at smoked salmon. Brined it dry in salt, brown sugar, dill, salt and pepper. Cooked it till it hit 140. tasted great!!
Thanks all! Going to give it another go this weekend and try a water brine. the last one turned out great was just a little salty, so im going to try liquid and rinse better. Also going to smoke a pork loin deal with it (not sure what it is, wife bout it). Im guessing it will take longer, and need to be hotter. Should i start the pork first then try to cool it off after a bit and throw on salmon, or throw them on together then turn up the heat when the salmon finishes? any suggestions?