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Eggtoberfest Canadian Smoked Salmon Ingredients: fresh salmon filets with skin on kosher salt brown sugar Directions 1 Preparation Directions: 2 Place fresh salmon filets in non-reactive tray    side-by-side. 3 Cover entire filet with kosher salt until no pink    flesh is visible, then follow with brown sugar (until no kosher salt    is visible). Don't be afraid to go heavy with both ingredients. 4 Cover and place in fridge for at least 24hrs, no more    than 72hrs. The brine will become like syrup overnight. I like to    turn the filet over the next day (stirring the brine mixture by    hand). Leave in fridge until ready to smoke. 5 Cooking Directions: 6 Remove marinated/brined salmon from fridge and get egg    ready. I like to egg indirect with a plate-setter. 7 Load egg full for 3-4 hour smoke. I will soak maple or    cherry chips (two large handfulls) to enhance the flavor. Get the egg

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to appx. 220-250 degrees (stable), then throw chips on, put    plate-setter with drip-pan on, close egg and get salmon ready. 8 Take each filet and lightly drain marinade/brine, then    place in egg (skin side down). Keep egg at appx. 220-250 for 3-4 hrs.    Don't peek! Ready when flesh will slightly split, juice will rise to    top, and slightly firm to touch. You really can't over-cook! Try a    couple of times, you'll get the hang of it. Hope you enjoy. 9 Special Instructions: 10 Serve warm or cold. Break or cut into bite-size    pieces. Serve with crackers and cheese.