Dry-Brined Smoked Salmon

Ingredients

• 1.5 cups brown sugar , divided
• 1 cup kosher salt
• 3 pounds salmon fillets
• 0.5 cups honey
• 2 , 12 fluid ounce
• 3 cups wood chips , soaked

Instructions

1. 1

   Mix 1 cup brown sugar and kosher salt together in a small bowl.

2. 2

   Spread a thin layer of the brown sugar mixture in the bottom of a 9-inch baking pan. Arrange 2 to 3 salmon fillets on top; cover with some of the brown sugar mixture. Repeat layers until all the salmon fillets are coated. Cover with plastic wrap and refrigerate, 8 hours to overnight.

3. 3

   Preheat a smoker to 195 degrees F (91 degrees C) according to manufacturer's instructions.

4. 4

   Rinse brown sugar mixture off salmon fillets. Brush fillets lightly with honey and sprinkle remaining 1/2 cup brown sugar on top.

5. 5

   Pour cola-flavored beverage into the smoker's water pan; add water to within 1 inch of the top. Place half of the wood chips around the perimeter of the hot charcoal. Place salmon on the cooking racks.

6. 6

   Cook salmon, adding more wood chips if needed, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 2 hours. Cool before serving, at least 15 minutes.