4 pound salmon fillet
4 liters water
1 cup kosher salt
3/4 cup brown sugar (lightly packed)
4 cloves garlic crushed
apple wood chips
Brine the salmon by placing it in a non-reactive dish, or ziploc bag, and covering with brine. The brine is made by adding the salt and sugar to the water.
Add the garlic and refrigerate for two hours.
After brining rinse the salmon thoroughly in cold water and pat dry.
Return to the refrigerator for about two hours for a pellicle (tacky surface) to form.
Place the salmon on a piece of parchment paper in the smoker.
Set smoker to 150 F - 160 F and smoke for 4-5 hours, or until internal temperature reaches 145 F.
Serve immediately, or serve cold.