Smoked Salmon

Author: Dave & Sandy
Serves 4 as appetizer, 2 as dinner

1 lb. salmon filet, skinned 1 1/2 cup water
1/3 cup sugar 2 Tbs salt
6 Tbs hickory chips

Soak salmon in brine of sugar and salt for one hour.
Place hickory chops in bottom of smoker (put at ends rather than directly over burners, to last longer).
Place fish on smoker rack and cook at med-low for 45 minutes.

Notes and Variations

Flavor is best when smoked and allowed to cool .  Excellent next day.

Serve with Green Goddess sauce.