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I have tried a "dry" brine (salt and sugar 50/50) and have found that my salmon is very salty. Are my proportions wrong or should I try a wet brine before smoking?

First, I would like to say thank you to all for sharing your experiences and suggestions. I am originally from Texas and have enjoyed BBQ and smoking for my entire life. Now I live in Louisiana and although the food here is amazing BBQ is not their strong suit. As a matter of fact my community...