Preparation:
combine warm water, kosher salt, sugar, soy sauce, garlic, pepper, and tabasco sauce in a large ceramic bowl-mix well add salmon fillets and turn to coat well weight down with a plate to keep completely submerged cover and chill for 8-12 hours remove fillets from marinade and pat dry, discarding marinade place fillets onto cake or roasting racks and allow to air-dry for 1-2 hours, until tacky to the touch meanwhile, soak wood chips in water for 1-2 hours prepare bbq coals drain chips well and place onto coals arrange fillets onto a sheet of foil, in a single layer place onto grill, away from coals cover, and smoke for 60-90 minutes to an internal temperature of 140 degrees (check with a meat thermometer) or place into a smoker and slowly smoke for 4-5 hours @ 95-100 degrees remove from grill or smoker wrap in foil and chill for up to 4 days serve at room temperature |
