Smoked Salmon, Barbecue University-Style

• 1/2 cup Scotch whisky
• 1 (1 1/2-pound) 3/4-inch-thick, center-cut skinless salmon fillet (preferably wild)
• 1 cup brown sugar
• 2 tablespoons coarsely cracked black peppercorns
• 1 tablespoon kosher salt
• 1 teaspoon grated lemon rind
• 1 (15 x 6 1/2 x 3/8inch) cedar grilling plank
• 1 1/2 cups hickory wood chips
• Coarsely cracked black peppercorns (optional)
• Lemon slices (optional)

1. Combine whisky and salmon in a large zip-top plastic bag. Refrigerate 1 hour, turning occasionally. Drain; pat salmon dry.
2. Combine brown sugar, pepper, salt, and rind in a large bowl. Place one-third of sugar mixture in bottom of an 11 x 7inch baking dish. Add fish; top evenly with remaining sugar mixture. Cover with plastic wrap; refrigerate 4 hours. Rinse fish well; pat dry.
3. Soak grilling plank in water 1 hour; drain. Soak wood chips in water 30 minutes; drain.
4. Remove grill rack; set aside. Prepare grill for indirect grilling, heating both sides to medium and leaving center with no heat. Maintain temperature at medium (325u0b0). Toss wood chips on coals. Place grill rack on grill. Place salmon, skinned-side down, on plank in center of hot rack, away from the heat. Cover; cook 30 minutes or until desired degree of doneness. Serve with cracked peppercorns and lemon slices, if desired.

scotch whisky, salmon fillet, brown sugar, kosher salt, lemon rind, cedar grilling plank, hickory wood chips, black, lemon slices

Taken from www.myrecipes.com/recipe/smoked-salmon-barbecue (may not work)