Apple Cinnamon Smoked Salmon:

2 lbs. sockeye salmon fillet
8 cups Apple Juice
1 1/4 cup brown sugar
1/2 cup kosher salt
3 cinnamon sticks
6 whole cloves
2 tsp black peppercorn
2 tsp fennel seeds
2 tsp allspice
1 tsp dried thyme
2 bay leafs
2 tsp red pepper flakes
2 tsp tabasco

1. Brine; Apple juice, brown sugar, and salt. Boil until sugar and salt are dissolved, and cool
2. Combine remaining ingredients to cooled brine in dish/container that allows the fillet to lay flat (Avoid aluminum)
3. Refrigerate, marinate 12-36 hrs. I prefer the 30-36 hrs. soak.
4. Remove from brine, and place on rack skin down to cure 2-4 hours in refrigerator (Less time for partial tails such as the one pictured below).
5. Place in smoker at 225-300F and monitor until desired smoke, and most importantly proper internal temperature is achieved; 1-3 hours. I like a hickory smoke for this fish.

Enjoy the racing this weekend. I'll add some "after" images Sunday.