In a large bowl, combine all the brine ingredients.

Trim the skin off the salmon and gently place in the brine.

Cover and refrigerate overnight.

Heat the smoker to 195 degrees F. and soak the wood chips in the bourbon along with one cup of water.

Remove the salmon filets from the brine, rinse them off and pat dry with paper towels.

Place the filets on a rack to dry in the open air. Allow at least one hour for drying.

Place the salmon filets in the smoker and cook for about an hour or until the salmon done.

Remove from smoker and serve with your favorite jam and a garnish of fresh chopped parsley.