I threw some brown sugar, soy souce, creole, chopped onions, water, & garlic together. Took out one slab of salmon fillet from the freezer. It was a little burned on the ends, and about one year old.
Soaked it in the brine for 2 hours. Pulled it out and patted it down with paper towels then put it back in the fridge for two hours.
Smoked in my 7 in 1 masterbuilt BBQ for a couple of hours using hickory chips. When the internal temperature got to 150 F I pulled it out.
Tastes pretty good, but not amazing. I am wondering if fresh fish would be better for hot smoking.
Working on building a cold smoker with a metal trash can and terra cotta pot & ice chest in between.
This will be my winter project to fill out time between trying to steelhead fish, working on WVO/biodiesel, and my sprinter van.