Sweet Smoked Salmon
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.