2 cups orange juice
1 1/2 cups pineapple juice
1/2 cup water
1/2 cup packed brown sugar
1/4 cup canning or pickling salt
1/4 cup honey
3 tablespoons lemon juice
1 tablespoon lemon pepper
1 clove garlic, minced
1 lb. salmon fillets, thawed
In a 5-quart glass or plastic container, combine brine ingredients. Stir until sugar and salt are dissolved. Add fillets to brine. Cover and refrigerate 12 hours or overnight.
Drain and discard brine from fillets. Rinse with water. Pat dry with paper towels. Arrange fillets on cooling racks. Air dry for 1 hour, or until fillets are shiny and dry.
Place oven thermometer in smoker. Heat dry smoker for 20 minutes, or until temperature registers 100 F. Spray smoker racks with nonstick vegetable spray. Arrange fillets on prepared racks, spacing at least 1/2 inch apart.
Smoke fillets according to smoker manufacturer's directions (approximately 4 to 6 hours), or until fish is firm and opaque and internal temperature registers 180 F in thickest part of the fillet, adding wood chips as necessary to impart desired flavor and maintain desired level of smoke.
Store smoked fish, loosely wrapped, in refrigerator no longer than 2 weeks.