Smoked Salmon

1 C Dark Brown Sugar
1/4 C Kosher Salt
1 T Garlic Powder
1 T of Something with dill in it (dill will work, but use 1 t) used durkee's citrus grill on the last one
Some Black Pepper, not much

UPDATE (6/12/2010)
Forget dill, though it is still good.
Used some orange oil that I got from
Used very little and just spread around on salmon prior to aplication of 'brine'

I messed up and made a batch of the brine for multiples.
Just be careful with the measurements and make sure to not put more than a 1/4 C of salt per fish

Mix, put on salmon, wrap up, and let sit for 8-12 hrs, definitely no longer than 12 hrs

Remove, place on rack face down for 1-2 hrs

Smoke for 3-5 hrs at 160, use pecan!