u/morgana_illfate6969

yesterday I brined and smoked my very first salmon. Bought a large fresh never frozen salmon filet from Walmart cut it into 8 pieces and brined half in a dry brine and half in a wet brine for 12 hours. Smoked it at 165 on a traeger and pulled it at 135ish internal and it turned out great! Only complaint, the thinner pieces came out salty asf while the thicker pieces were slightly undersalted. I used 3/4 a cup kosher salt to 4 cups of Brown sugar for the dry brine and a similar ratio for my wet. Any suggestions on how to achieve the perfect level of saltiness?