Well this thread has sure made the saliva percolate and with a few extra coho to cook up, to the smoker we'd like to go - One issue however

All of these fillets have been skinned*, and de-boned* before vacu-packing and freezing. Has anyone here tried smoking salmon with the skins removed first? I would imagine a few adjustments in brine as well as times for soaking and brining are needed?

thx
Md