Mix brown sugar and molasses together, mix in peppercorns, granulated sugar and kosher salt.

Lay two long sheets of foil flat on a cookie sheet, top with plastic wrap, and sprinkle half of the rub over the wrap. Place salmon, skin side down, on the rub. Top the salmon evenly with the rest of the rub. wrap it tightly, and place the salmon in the fridge.

in 12 hours, flip it over. (this is where you really need that cookie sheet, some will leak out, that's okay) In 12 hours remove from the foil wrap and rinse the salmon under cold water. Pat dry with paper towels, and return to clean cookie sheet.

Place in a cool dry place overnight. (not the fridge)

Using Alder or Mesquite pellets, get smoker to 200 degrees. Place salmon on a couple of pieces of heavy duty foil with the edges curled up, place it on preheated smoker, and in one hour check the internal temperature of the fish.

It took about 2 hours for ours to be done. The salmon is done when the internal temperature is 160 degrees in the thickest part of the fish.

Cool salmon to room temperature, or chill before serving.

Store remaining in the refrigerator for up to 3 days.