Smoked salmon indirect for 2 hours PICTURES!!!

Well my first attempt at salmon was a huge success last night.  Even my friends who don't prefer salmon because its too fishy loved it and came back for more.  I cant say how awesome the BGE is.

So I started with brining the salmon for only 12 hours and put in the fridge.

I got the BGE fired up and stabilized at 200 degrees.

I used 5 large apple wood chunks soaked in water for 3 hours put them in and then used the plate setter for indirect and also used a drip pan.

I prepped the salmon and dried it off taking it out of the brine and sprinkled my favorite rub on top, skin still on bottom.  I use Bobby Flay rib rub, from his website.  I mix the rub up myself and half the salt content though.  I then rubbed brown sugar all over the top of the rub.  I was heavy with the brown sugar.

I placed it on the wire rack skin side down and let it sit at 200 for 2 hours  never opening the EGG.

After 2 loooooong hours was up I put on a cutting board and basted the top with pure maple syrup.

It was amazing!!!!!!!!