|Salmon fillet/Fillets with skin on||1 (About 1 To 1 1/2 Inch Thick)|
|Brine||1⁄2 Cup (8 tbs)|
|Hickory wood chips||4 Cup (64 tbs)|
|Smoked salmon baste||2 Tablespoon|
Rinse fish and pat dry.
Prepare Brine; brine fish for 6 hours.
Rinse and let dry as directed.
Cover wood chips with warm water and let stand for at least 20 minutes; drain.
To smoke, ignite charcoal briquets and set up barbecue as directed
Adjust barbecue to maintain a temperature of 160° to 180°F.
Scatter 1 cup of the wet wood chips evenly over coals; add 1 cup wet chips to coals every 30 minutes until all are used.
Each time you add chips, blot fish dry with paper towels and baste with Smoked Salmon Baste.
Smoke fish until it flakes readily when prodded with a fork in thickest part 1 1/2 to 2 1/2 hours for 1- to 1 1/2-inch-thick pieces.
Loosen fish from grill and lift off with a spatula; for a large fillet, slide from grill onto a rimless baking sheet.
Serve hot, warm, or cool.
To store, wrap airtight and refrigerate for up to 2 weeks or freeze for up to 6 months (thaw to serve).