1cup brown sugar
Glass pan in refrigerator three days with weight
Day 4 rinse and in fridge overnight to form pellicale
Tube smoker in WSM for 15 hours
Hot smoke till 145
If you are talking a hot smoke Salmon dish, your 1:1 ratio of brown sugar : Salt is way too salty for me. I normally go with a 4:1 ratio of sugar:salt.
If you are talking a lox dish since you mentioned a weight, then your recipe might be doable.
So first define if you are doing a hot smoke or a lox dish.
If a hot smoke doing filets, I'd normally do a 4:1 ratio of Sugar over salt dry brine. Brine the filets for 5-7 hours. Rinse and dry for 2-3 hours, then hot smoke until an IT of 140 is met.
My recipe for a smoked lox is doing 6-7 hours in a dry brine, then 6-7 hours in a wet brine. Rinse and dry for 5-8 hours then cold smoke for 3+ hours. Then again, there are so many recipes to pick from.
Based upon using a weight and over such a long period of time, it sure sounds like you are doing Gravlax which is basically already cooked by the time you finish the brining part. Forming a pellicle and hot smoking would not be required but instead, I would cold smoke it. Also per your recipe, I'd add some fresh dill sprigs to your fish before you wrap it up. Adds a great flavor. There are lots of Gravlax recipes out there.
I'm getting ready to start a batch today which will be over 24 hours, no weight, and cold smoked at the end.
Like Dave said I just started 2 fillets today.
I can testify to this. Work in a steakhouse kitchen and make lox as part of the menu. The cured salmon is not smoked above 80F. Cold smoked is how lox is done.