Salmon Brine or Dry Rub?

ProductPoet

When I smoke salmon, I've experimented several times with either a rub or a brine. Personally, I prefer the brine as it helps to retain additional moisture, but others prefer the rub. I'll try to get the recipe for the brine from my spouse, but she guards the "secret" like it's the Holy Grail.

Below is a pic of some salmon filets that I smoked for five hours, with a plate setter at 215 degrees Fahrenheit and about four chunks of maple wood; however, I usually use alder wood for salmon. The outdoor temp for this smoke was about 10 below zero. In addition, whenever I smoke salmon I always put a disposable aluminum pan full of ice below the salmon.

beachsmoke

that looks incredible

SmokingPiney

Oh, that looks amazing.

fruitguy

Were is it -10. 
So much for global warming 

ProductPoet

beachsmoke said:

that looks incredible

Thanks @beachsmoke.

ProductPoet

SmokingPiney said:

Oh, that looks amazing.

Thanks @SmokingPiney. And it even tasted better than it looks.

ProductPoet

fruitguy said:

Were is it -10. 
So much for global warming 

I know @FruitGuy. In Minnesota we can definitely have some cold Winters.