I did a few chums like this last year and it was a big hit:

Split your salmon and remove rib bones (or filet if you want). Freeze the fish (or thaw) until slightly frozen, but still can be cut. This will allow you to cut really thin strips, like bacon. Starting near the top of the filet, cut strips long-ways toward the tail. Don't slice all the way through the top end of the filet, but leave all the strips attached near the collar of the fish. When done you should have a complete side, all stripped out but intact at the collar. Then go ahead and use your brine of choice- mine is just kosher salt and brown sugar.

Instead of cooking on racks, cut a few wood dowel pieces to the width of your Big Chief smoker on the top 'rack.' Then arrange your salmon, alternating strips on either side of the dowel. If the pieces are too long just double them over. You are trying to get each strip to hang freely during smoking. You should be able to hang 2 or 3 sides in your Big Chief, and they look really cool when they are finished.