INGREDIENTS

1 Quart Water

1 Cup (packed) brown sugar

1 Cup Sugar

1/4 Cup Salt

6 - 5 ounce Salmon Fillets with Skin

1/2 Cup of Three Little Pig's Kansas City Sweet Rub

1/2 Cup of Three Little Pigs Competition BBQ Sauce

Extra Virgin Olive Oil

Step 1

Stir first 4 ingredients in a large bowl until both sugars dissolve. Add Salmon, Skin side up, to brine pressing to submerge, Cover and refrigerate overnight. Remove salmon from brine; discard brine. Rinse Salmon under cold water. place salmon, skin side down, on rack. Let stand until top is dry to touch. (Do not pat dry) for about 1 hour.

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Step 2

Lightly apply a drizzle of Extra Virgin Olive Oil to the non- skin side of the salmon. Sprinkle Three Little Pigs Kansas City Sweet Rub on the non skin side of Salmon.

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STEP 3

Prepare Smoker with All Natural Lump Charcoal and set smoking temp to 225 degrees for the salmon. Arrange Salmon Skin Side Down, on rectangle. Place salmon on foil on smoker. Add your choice of flavor wood (I like cherry) to the smoker. Cook until salmon is firm, about 45 min to 1 hour.

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Step 4

Remove salmon from foil, leaving skin on foil. Lightly glaze with Three Little Pig's Competition BBQ Sauce, transfer salmon to platter; transfer salmon to platter. Serve warm or at room temperature. (Can be made 1 day ahead. Bring to room temp before serving.)

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