Smoked Salmon

• Dry Rub
• 1 cup light brown sugar, packed
• 1 cup non-iodized table salt
• 3 tablespoons granulated garlic
• 3 tablespoons granulated onion
• 1 tablespoon dried dill weed
• 1 tablespoon dried savory
• 2 teaspoons dried tarragon
• Mix all ingredients thoroughly.
• Finishing Rub
• 1/4 cup light brown sugar, packed
• 1 tablespoon granulated garlic
• 1 tablespoon granulated onion
• 1 teaspoon dried savory
• 1 teaspoon dried tarragon
• Mix all ingredients thoroughly.

1. Pour all of the rub over the salmon and spread it evenly over the surface, about 1/4" thick.
2. Refrigerat 2-3 hours.
3. Rinse fillet thoroughly under cold running water to remove all the salt and sugar. Pat all surfaces dry with paper towels.
4. Place the filleton platter and let it dry until tacky. (30 minutes)
5. Fold a piece of aluminum foil in half to make a sling slightly larger than the salmon fillet. Spray the foil with non-stick cooking spray and place the salmon on the foil.
6. Sprinkle finishing rub on all surfaces except the skin side.
7. Fire the Smoker
8. When smoker gets down to 325 degrees add the smoke wood to the hot coals.
9. When the smoker comes down to about 225u0b0F, add salmon.
10. Smoke Salmon
11. Cook the fillet at 225-250u0b0F to a final internal temperature of 140-155u0b0F.
12. Remove the fillet from the cooker when it is about 5u0b0F below your desired final internal temperature. Cover loosely with aluminum foil and let rest for 5-10 minutes to allow the residual heat to finish cooking the salmon.

rub, light brown sugar, noniodized table, garlic, onion, dill weed, tarragon, mix all ingredients thoroughly, rub, light brown sugar, garlic, onion, tarragon, mix all ingredients thoroughly

Taken from www.epicurious.com/recipes/member/views/smoked-salmon-1238168 (may not work)