Brined and Smoked Salmon

This recipe for brined and smoked salmon is perfect for a weekend barbecue. The brine adds flavor and keeps the salmon moist while it smokes.

Ingredients - Serves 4

In a large pot, combine the water, salt, and brown sugar. Stir until the salt and sugar are dissolved.
Add the lemon slices, dill, and peppercorns to the pot.
Add the salmon fillets to the pot, making sure they are fully submerged in the brine. Cover and refrigerate for at least 8 hours, or overnight.
Preheat your smoker according to the manufacturer's instructions. Add the wood chips.
Remove the salmon from the brine and pat dry with paper towels. Place the salmon on the smoker rack.
Smoke the salmon for about 2 hours, or until the internal temperature reaches 145°F.
Remove the salmon from the smoker and let it rest for a few minutes before serving.