Salmon to brine or not to brine
Guys, I am going to smoke a salmon steak this wknd and I plan to use Jim's recipe. I noticed he doesnt brine it like in Randy's recipe. I also noticed that Jim's recipe leans more towards grilling it rather than smoking. There is just a quick sentence at the end about smoking: "You can also smoke it at lower temps of 225-250*F; this allows for more smoke on the fillets."
I am wanting to smoke the salmon but I trust Jim more than my own abilities. Should I grill the salmon as per Jims recipe? Or is there more info available for smoking (such as times) using Jim's 2 rubs instead of Randy's brine?
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