Smoked salmon recipe based on https://honest-food.net/how-to-smoke-salmon-recipe/
Salmon – 2.5 pounds
Brine – 6-8 hours
1 quart cool water
2 ounces kosher salt
8 ounces brown sugar
Dry in fridge – overnight
Warm smoke
Keep smoke temperature between 100 and 180 F for 4 hours or until internal salmon temperature reaches 145 F
Baste
Baste with brown sugar mixed lemon juice and maple syrup.
Do not overheat
