Hey y'all, with pinks around in catchable numbers (and with some filets in the fridge from the weekend) I wanted to see what people's favorite pink salmon brining/smoke methods are.

I find pinks the hardest to nail because of the low oil content. Sometimes I get it right but I can't get consistent results. Tried both wet and dry brines. My results have been better with dry brines (I find this is true for most salmon), but I am open to trying anything!