Bought around 2lbs of Atlantic Salmon on sale at the Shoprite. I cut the skin off. And i followed the dry brine ideas on this site. Used around a cup of Brown Sugar, 1/2 cup of kosher salt. But then i added a little garlic powder and pepper. Put all together in a large ziplock and tossed it. Gonna let brine overnight. Then wash off tomorow and smoke on the Camp Chef Pro at a low temp. Using hickory, maple, oak rosemary pellets. Hope it come out good!