Smoked Salmon Recipe

Based on this recipe &#xA; Meat: two approx. 2.5 lbs filets of of salmon (totalling 5 lbs), skin off. &#xA; Brine: 1 quart cool water, 1/3 cup sea salt, 1 cup brown sugar &#xA; Baste: maple syrup &#xA; Starting smoker temp: 120℉ &#xA; Desired end temp: 130-140℉ &#xA; The night before, slice each filet into thirds, and distribute between two ziploc bags of brine (half the brine in each bag). Place…