Mr T's "Smoked Salmon From Go to Show" w/Q-View

I made 16 (8-12" long) trout in Mr. T' s brine with the skin on. Brined for 16 hours. It just was not enough flavor. I think next time I will go 24 hours. Ended up removing meat from skin, added an hour of cherry/Apple smoke. Basted with pure maple syrup to sweeten up a little. More smoke and syrup helped achieve the flavor I was looking for.

Quite honored to see my picture made it in to the original post! Just looked up this recipe again and dropped some salmon in to the brine. Looking forward to the delicious smoked salmon to come. Happy Holidays!