Step 1

Rinse the salmon under cold running water.

Step 2

Place it on your cutting board and pat it very dry with paper towels

Step 3

Once it is dry, run your fingers along the salmon checking for any bones that were not removed previously.

Step 4

If you feel any, remove them with some tweezers and discard.

Step 5

Lastly, slice your salmon into about 2 inch portion sized fillets.

Step 6

Mix the brine mixture ingredients together well and place some in the bottom of the baking dish.

Step 7

Place the fillets on top of the mixture, then spread more of the brine mixture over the fillets, trying to cover every exposed surface of the fish.

Step 8

Continue to layer your fillets like this, depending on how much fish you have, packing the brine mixture around them, and then cover the whole dish tightly with plastic wrap.

Step 9

Place the baking dish in the refrigerator for at least 4-6 hours or overnight.

Step 10

After the salmon is finished brining, take the fillets out of the tray and rinse them off really well under cold running water.

Step 11

Pat dry with paper towels, and place them on a wire rack to air dry.

Step 12

Mix the Cajun Blackening Rub Ingredients together well in a bowl.

Step 13

Sprinkle and rub the blackening mixture over all sides of the dried salmon fillets.

Step 14

Keep the seasoned salmon fillets on the wire rack in the refrigerator for about 1-2 hours to allow the pellicle to form on the outside.

Step 15

Remove the fire pot from the bottom of the Pit Boss and clean out any ashes left over from the last cook. Replace it and make sure it is secured in place with the clips on either side. Also, wrap the drip tray in aluminum foil to limit cleanup needed later.

Step 16

Add your pellets to the hopper, start the Pit Boss pellet grill and put it on the "Smoke" setting.

Step 17

If there are no pellets in the auger, hold the "Prime" button until you hear pellets begin falling in the fire pot. This will speed up the auger to prime it full of pellets before you start preheating.

Step 18

Once the Pit boss begins to produce thick white smoke, let it run for about 5-7 minutes until the smoke turns more of a clearish blue color. This means the fire rod has fully heated up to burn the pellets more cleanly.

Step 19

Next, set the temperature to preheat the Pit Boss pellet grill to 350°F. We will drop this temperature before we start cooking.

Step 20

Fill an aluminum pan with water pan if you want to add extra moisture, and place it on the far left side of the Pit Boss pellet grill. Place a disposable bucket liner in the grease bucket as well if you want to limit cleanup later.

Step 21

Once the Pit Boss has come up to 350°F, drop the temperature on the control panel to 180°, or the "Smoke" setting depending on your Pit Boss model, and clean the grill grates with a good grill brush and close the lid.

Step 22

Place the salmon fillets on the Pit Boss with the skin side DOWN if they are skin-on. No need to flip during the cook. You can even leave them on the wire rack if you wish.

Step 23

Continue smoking the salmon, rotating occasionally, for about 2 hours until the internal temperature reaches 140-145°F internally.

Step 24

Carefully remove the smoked salmon from the Pit Boss and serve immediately.