I don't have very much experience smoking salmon and my batches last year weren't all that great. I would like to have some salmon done by Wed morning. Here is what I am thinking. Please let me know if this sounds about right or if I am way off.
1200 : Today I started brining them.
0530 Tomorrow 17 1/2hr brine: Take them out and put them into fresh water.
0630: Lay them out to dry (Fridge or counter at room temp with a fan?).
1730 11 hour drying time: Pop them into the smoker.
2000 2 1/2 smoke: Take out and cool them off before bagging.
So what do you think? Fridge or counter drying? Is 2 1/2 hours too long/short of a smoke? Brinning time ok?
I will be leaving some pieces in either the smoker or oven at a low temp Tues night in an attempt at squaw candy. We'll see how that works out.