Pecan Dill Smoked Salmon

2lbs Smoked Salmon (Skinned)
8 Cups Water (bottled, filtered or dechlorinated)
2 Cups Kosher Salt
1/3 cup (or more) Hole Pepper Corns- Cracked
1 Tablespoon Garlic or about 5 cloves garlic minced
1/2 Table Spoon Onion Powder
Enough dill to lightly Cover water and fish

Heat water and salt until salt is completely dissolved. Rinse fish with water and place in X-large non reactive seal-able container. Pour COMPLETLEY COOLED slat water over fish until it covers the fish. Pour in cracked peppercorns and remaining ingredients (note add enough dill to lightly cover water and fish.) Seal container and place in the refrigerator overnight but not more then 24 hours (otherwise the fish will get a little too salty... unless you like it that way)

Remove fish form brine and lightly rinse. Drain and pat dry.

Cut fish into serving sized peaces and place on individual peaces of extra heavy duty Aluminum foil (just enough to hold the peace of fish). I usually fold the Foil over a few times for extra strength.

I then smoke for about 2 hours with a combination of Pecan, Oak, hickory and Mesquite, with the Pecan being the dominating smoking wood.