Directions
- To prep the salmon, remove the skin and cut into equal, bite-sized chunks.
- Whisk together the brown sugar, salt, and Sweet Heat. Place the salmon chunks into a large ziplock bag and pour in the dry ingredient mixture. Gently shake the bag until the salmon is evenly coated. Add the honey and mix everything again. Put it in the fridge for at least 12 hours before smoking.
- After 12 hours, get your smoker to 225°F.
- Put salmon chunks on a sheet tray with parchment paper. Place it on the grill and let it smoke for 2 or 2 ½ hours.
- Once the salmon reaches an internal temp of 145°F remove from the grill and allow to rest for 10 minutes.
- Enjoy!
