Hot Smoked Brown Sugar Salmon

Instructions

1. Combine water, salt, brown sugar, garlic powder, and black pepper in a large bowl with a whisk until salt and sugar are dissolved
2. Submerge the salmon skin side up in the brine, cover and refrigerate for 2 hours
3. Set smoker to 225 F, load smoker box with apple or hickory wood blend, and fill up water tray
4. Drain the salmon and rinse it to remove the excess salt on the surface. Pat dry with paper towels
5. Once smoker starts to smoke, place salmon fillets on the upper rack. Close the hood and smoke until salmon reaches 140 F internal temperature
6. Remove the fillets from the smoker and let them rest for 15 minutes
7. Peek off the skin and enjoy!