Used cheap Sams Club frozen Salmon. Meat was mushier than normal as soon as it thawed, loads and loads of moisture. Next time I am going to try with something fresh.
Used a dry brine very simple Brown sugar and Salt. A pinch of garlic powder, onion powder, cayenne pepper and a bay leaf.
Brined for 12 hours and smoked around 100F for 4 hours
Needed the fan to keep the temp down. Even though it was 35F outside.
It will be an appetizer for Thanksgiving. A cracker or piece of bread, some cream cheese spread topped with this.