Smoked Salmon

Directions

1. 1
   {"0":"Skin the salmon and remove any bones.","1":"rinse under cold running water and dry with paper towels.","2":"place in baking dish just large enough to hold it and pour rum over.","3":"let marinate for 15 minutes","4":"drain and dry with paper towels","5":"wipe out dish","7":"Cure:","8":"combine brown sugar, salt and pepper in mixing bowl, mix well","9":"spread 1\/3 over bottom of baking dish","10":"lay salmon on top, skinned side down","11":"sprinkle remaining cure on top, patting into fish","12":"cover with plastic wrap and cure in refrigerator for 4 hours","14":"set up grill for direct grilling, place a drip pan in the center and heat to medium high","15":"rinse cure off salmon and dry with paper towels","16":"when ready to cook toss 2 cups wood chips on coals","17":"oil the grill grate, place the salmon in the center over the drip pan","18":"toss remaining wood chips on coals","19":"smoke until cooked through, about 20 minutes","20":"transfer to a rack to cool","21":"when cool wrap in aluminum foil and refrigerate until cold.","24":"alternatively the book says you can smoke it in the smoker for 1.5 to 2 hours @ 225 degrees"}