Ingredients
Salt
Pepper
Garlic powder
2" thick salmon filet
Preparation
1/2 cup of hot water. Pour in salt (any kind) until you reach 3/4 cup. 2 tablespoons garlic powder. 2 tablespoons black pepper. Mix together. Add 1/2 gallon of water. Insert sections of fish. If it’s 2" thick, let it brine for two hours. Less if thinner. Rinse completely. Soak in cool water for another hour. Pat dry. Let sit in fridge for an hour or two. Heat smoker to 225-degrees F. Crumble some brown sugar on top. Put a thermometer in the thickest fillet. Apple smoke (hickory is too harsh) for about an hour. Remove when it hits 140-degrees
