Place your salmon fillets into deep-sided pans (they will give off lots of juice).

Pull the pin bones out so you don’t bite into them while eating.

Use a pair of needle-nose pliers. Just run your fingers along the side of the filet where the rib bones were cut through.

Spread a thick layer of the mix onto the fillets and let them brine overnight, or at least for 8 hours.

The flesh should be firm all over.

Rinse off the remaining brine that didn’t dissolve and place it on the smoker racks.

Dry off with a paper towel as best you can and place it in the fridge to allow the pellicle to form.

Smoking:

Smoke using the following Bradley Smoking guideline: (alder, cherry, or apple bisquettes) for 5 or 6 hours.

100°-120°F (37.8C-49°C) for 1-2 hours, then increase to 140° (60°C) for 2-4 hours, then increase to 175° (79.4°C) for 1-2 hours to finish.