Car Dogs Hot Smoked Salmon

Serving Size : 9

Dry Rub 1 cup light brown sugar -- pack 1 cup non-iodized salt 3 tablespoons granulated garlic 3 tablespoons granulated onion 1 tablespoon dried dill 1 tablespoon dried savory 2 teaspoons dried tarragon	Finishing Rub 1/4 cup light brown sugar -- packed 1 tablespoon granulated garlic 1 tablespoon granulated onion 1 teaspoon dried savory 1 teaspoon dried tarragon
3 pounds Fresh salmon fillet -- deboned

Remove any pinbones remaining in the salmon with tweezers. Place skin side down on a rimmed stainless steel pan.
Mix Dry Rub ingredients together. Pack the rub on the flesh side of the fillet, apporoximately 1/4" thick. Let the fillet rest in the refrigerator for 2-3 hours (the longer you leave the rub on, the stronger the salt flavor). Rinse the fillet in cool, clean water to remove the dry rub, then pat dry. Allow to dry for about 30 minutes, until the flesh becomes tacky.
Heat a barbecue grill to medium to medium-high (about 350º). Sprinkle finishing rub (ingredients 8-12) on the fillet (twice what you would use as if you were heavily salt and peppering). Using the indirect cooking method, cook the fillet skin side down, with the lid closed to an internal temp of 140-155º (your preference) measured in the center part of thefillet.
It is recommended to use wood to produce smoke while cooking. On a charcoal grill, just sprinkle a few wood chips on the coals. On a gas grill, place wood chips in a pouch made of aluminum foil. Poke holes in the top of the pouch and place it on the hottest spot UNDER the grill. Alder is a good choice of wood for salmon, but frutwoods are a wonderful substitue.

NOTE: You can also smoke this salmon at lower temps (225-250º); this allows for more smoke flavor on the fillet.