Instructions

1. In a large bowl, combine the brown sugar, kosher salt, freshly ground black pepper, and water. Stir until the sugar and salt are completely dissolved to create a brine.
2. Place the salmon fillet in the brine, ensuring it is completely submerged. Cover and let it sit in the refrigerator for at least 2 hours, or ideally overnight for the best flavor penetration.
3. Remove the salmon from the brine and pat it dry with paper towels. Place it on a wire rack and let it air dry at room temperature for about 2 hours until a shiny skin, called a pellicle, forms on the surface. This step is crucial as the pellicle allows the smoke to adhere better to the salmon.
4. Preheat your smoker to 150°F (65°C) according to the manufacturer's instructions and add the wood chips.
5. Place the salmon on the smoker grates, skin side down, and close the lid. Smoke for about 2 hours, or until the internal temperature of the salmon reaches 145°F (63°C). A digital meat thermometer is a handy tool for checking the temperature.
6. Remove the salmon from the smoker and let it rest for at least 10 minutes before serving. This allows the juices to redistribute throughout the fillet, keeping it moist and flavorful.