Here is a new one I just tried.

2 cups teriyaki sauce, get the liquid type, not the syrup type
2 cups of Pineapple/mango/banana or other citrus blend.
2 cups dry white wine. I used the homemade type
2 cups dark brown sugar
¼ cup cracked black pepper/garlic
3 TBLS of garlic, crushed and fresh
Salmon fillets cut into 1.5"-2" strips with the skin on. I used 4 pink filets for this test.
Mix all the ingredients till the sugar has dissolved.
Add salmon. Brine for 12-24 hours in the fridge (the longer the better).
Take the salmon out of brine and place skin side down on racks.
Rub a little brown sugar in to the meat and let it drip dry until kind of tacky, usually a couple of hours if using a fan.
Place a fan on the fish to help with drying.
For the Bradley, heat up the smoker and use a mixture of Alder and Special Blend pucks (2 to 1).
Smoke for two hours at 140, then another hour at 160 then another hour at 180. then cook until you like the texture, but no more smoke.

As with all smoking, play with this and let your imagination run.

It was devoured when I placed it on the table at the firehall.

Cheers

SS