Seems like it 'tis the season for smoked salmon q-view so here's mine. Started off with these four pretty ladies. Then I deboned them and prepped them for brine. They spent the night soaking up the brine and this morning I rinsed and laid them out while the smoker was warming up. All prepped and ready for smoking. About 4 and a half hours in the smoker at 155, using hickory chips. Finished product, looks yummy, can't wait to try 'em!