2 lbs salmon skin on. Rinse and pat dry.

Cure:

1/4 cup Dark Brown Sugar

1/4 cup white sugar

1/4 cup kosher salt

1 tablespoon coarse ground black pepper 

Cover salmon with cure in baking dish. Place Saran Wrap over dish and refrigerate for 8-16 hours. 

Rinse off excess cure and place on a cooling rack inside of a cookie sheet. This will keep allow salmon to dry out evenly once rub is applied.  

Creating the rub:

2 tablespoons Paprika

1/2 tablespoon Garlic powder

1 Tablespoon kosher salt

3 Tablespoons of Dark Brown Sugar 

Spread evenly on to salmon while on drying rack.

Leave uncovered and place back into fridge for 2-3 hours.  

Set smoker to 200°F using pecan wood chunks (3 oz) Smoke until internal temperature is 145°F degrees.