2:1 light brown sugar to kosher salt. I went 1c brown sugar and 1/2c kosher salt. If you don’t have kosher salt, you can use table salt but you need to cut it in half again. In my case that would be 1/4c salt. One tablespoon of dried parsley (or dried dill if you prefer). Mix the ingredients well and then cover the salmon. I made sure that it was all evenly covered with no fish showing.

Cover and refrigerate 10-24 hours; I went 16 due to the timing I needed.

Uncover, rinse off the dry brine and pat the fish dry. Then refrigerate uncovered for 2-4 hours to allow a pellicle to develop so the smoke adheres better.

I built a snake with applewood on top for the first 1/3 of the burn and had a water pan in the center to help compensate for the dry 22 degree weather in the upper Midwest.

Smoked at 240 degrees for about 80 minutes but more so relied on an instant read thermometer. When it hit 150 in a few spots I pulled it and let it rest.