1-First, prepare the brine by mixing 4 cups of water, 1 cup of brown sugar, and 1/3 cup of kosher salt in a large shallow dish or zip-top bag.

2-Submerge the 2 to 3 pounds of salmon in the brine, cover or seal it, and refrigerate for 4 to 8 hours to let the flavors soak in.

3-After brining, rinse the salmon and pat it dry, then place it skin side down on a wire rack over a baking sheet.

4-Air dry it in a cool, breezy place for 2 hours or refrigerate uncovered for 8 to 12 hours to develop a pellicle, which helps the smoke stick better.

5-Preheat your smoker to 180°F with a water tray inside to keep things moist, and combine the rub: 1/4 cup brown sugar, 1 teaspoon kosher salt, 1 teaspoon paprika, and 1/4 teaspoon black pepper.

6-Apply the rub to the salmon and place it skin side down on the smoker grate.

7-Smoke for 3 to 5 hours until the internal temperature reaches 135°F to 140°F, optionally brushing on 3/4 cup of maple syrup once every hour for extra sweetness.

8-Finally, remove the salmon from the smoker and let it rest before serving or storing it in an airtight container in the refrigerator for 8 to 10 days.