Remove fish from package and lay it on a cutting board.
Cut the fish into 8 equal servings.
Using a sharp knife, remove the skin from the flesh.
Rinse the fish under cold water to remove any scales.
Pat dry with paper towel.
Make dry brine mixture using 2 cups dark brown sugar, ¼ cup of kosher salt and 2 TBS of coarse ground pepper. Mix well.
Create a thin layer of the dry brine mixture in a lidded plastic or glass container.
Lay the dry pieces of fish onto the thin layer.
Create a thin layer of the dry brine mixture on the top and sides of the pieces of fish.
Pat it into place with your hand.
Put on the lid and place container into fridge for 6-8 hours.
Rinse the fish well under cold water and pat completely dry with a paper towel.
Place the fish onto a cooling rack and into the fridge to dry for 2-3 hours or until the outside of the fish is tacky to the touch and has a shiny appearance.
Sprinkle a very thin layer of Jeff's original rub onto the top of the salmon to season.
Setup your smoker for cooking at about 180°F with indirect heat using cherry wood for smoke.
Let the fish cook for about 1.5 hours or until the fish reaches 125-145°F in the thickest part. (while USDA recommend 145 °F, most chefs recommend 125 for a more tender and moist salmon).
Remove from the smoker and serve immediately.