Dry-Brined Smoked Salmon

In a medium bowl, combine 1 cup of brown sugar and the kosher salt. Mix thoroughly. (5 minutes)

Spread a thin, even layer of the brown sugar mixture in the bottom of a 9x13 inch glass baking dish. Arrange the salmon fillets on top, ensuring they are not overcrowded. Cover the salmon with the remaining brown sugar mixture, pressing lightly to adhere. (10 minutes)

Cover the dish tightly with plastic wrap and refrigerate for 8 hours to overnight. This allows the brine to penetrate the salmon, drawing out moisture and infusing it with flavor. (8-12 hours)

Preheat your smoker to a consistent 195 degrees F (91 degrees C), following the manufacturer's instructions. Prepare the smoker with your chosen wood chips. (20 minutes)

Remove the salmon fillets from the refrigerator and rinse thoroughly under cold water to remove the brown sugar mixture. Pat the fillets dry with paper towels. (10 minutes)

Brush the salmon fillets lightly with honey, then sprinkle the remaining 1/2 cup of brown sugar evenly over the top. (5 minutes)

Pour the cola-flavored beverage into the smoker's water pan, adding water as needed to maintain a consistent level. Place half of the soaked wood chips around the perimeter of the heat source. (5 minutes)

Place the salmon fillets directly on the smoker's cooking racks. Maintain a consistent temperature and add more wood chips as needed to generate a steady stream of smoke. (5 minutes)

Smoke the salmon until an instant-read thermometer inserted into the thickest part of the fillet registers 145 degrees F (63 degrees C), approximately 2 hours. The internal temperature is key for safety and texture. (2 hours)

Carefully remove the smoked salmon from the smoker and let it cool slightly before serving. Allow it to rest for at least 15 minutes. (15 minutes)