2 large skin on salmon filets, about 2 pounds total, cut in pieces
1/2 cup of brown sugar
2 tablespoons of course sea salt
1 teaspoon of black pepper
Zest of 1 lemon
Cedar or hickory wood logs, small
Combine the brown sugar, sea salt, black pepper and lemon zest in a bowl and mix.
Pat the salmon filets with paper towels then place the salmon filet pieces into a deep pyrex baking dish. Using your hands, pat the salmon filets with the brown sugar mixture making to coat all sides. Cover and put in the refrigerator for 6 hours.
Grab several handfuls of your cedar or hickory wood logs and soak in water.
Remove the salmon from the refrigerator and under cold water rinse the brown sugar mixture off the salmon filets. Pat dry and set into a new dish.
Get your smoker or weber charcoal grill ready using in direct heat. I use aluminum foil to create indirect heat but putting sheets inside the grid to close off the part where the coals and wood chips will go. Use a charcoal chimney and light about 3 cups worth of charcoal. Once the coals are ready, poor them on the side of the grill where you designated for the coals and wood chips.
Make sure you have a water dish and set the temperature to 225 degrees. Place the salmon the grill grates, flesh side up and cook over low smoking heat for about 2 hours. You can use a thermometer to check the internal temperature of the salmon and remove from the grill after 2 hours. Serve and enjoy!