Randy's Brown Sugar & Garlic Smoked Salmon

DIRECTIONS

• Rinse fillet & pat dry with paper towel.
• Lay fillet flat in a non-conductive 4-sided pan
• Combine brown sugar & salt, breaking up any lumps.
• Completey coat top of fillet with ALL the mixture & press into the fish.
• Cover with foil or plastic wrap.
• Refridgerate for 4-6 hours.
• Rinse fish in cold water and refrigerate overnight to dry.
• Using indirect heat. preheat the grill.
• Place wood chips on charcoal & fillet on opposite side of grill.
• Close lid & close vents until barely open.
• Smoke cook for 30-45 minutes.