I'm not a salmon fan, but the wifey is a huge fan, so I thought I'd take the plunge and give it a go.
I used a dry brine (4:1 brown sugar to kosher salt ratio) for 4 hours, pulled them out, washed and patted dry. They are now in the fridge (hopefully) forming a pellicle while my 2 butts finish in the smoker.
My plan is to get the Amazen extendable tube going with an apple/cherry mix (can't seem to find my alder pellets), starting at 130* for first hour, 145* for second hour, then 160* until IT on one of the thicker pieces is 140*. I had a choice between skin-on and skinless, so I got a full filet of the skinless and a half filet of skin-on. I hope this works. I'm also planning on putting my Maverick in one of the thicker pieces - any suggestions on how to make sure it stays in there?
Here are the pieces after the 4 hour dry brine: