Using a large bowl, whisk all of the brine ingredients together until dissolved. Pour mixture into a large glass baking dish. Place salmon in the dish skin side up. (Note: If necessary, add more water until the salmon is completely covered with liquid.)

Cover dish and place in refrigerator overnight, or 10-12 hours.

Remove the salmon from the brine and pat dry; discard the brine.

Place salmon in a cool, dry place (not the refrigerator) until the surface of the flesh is tacky to the touch. This will take 1-3 hours depending on the humidity in the air, but you can use a small fan on low speed to help speed up the process. (Note: The salt from the brine will prevent the salmon from spoiling.)

In a small bowl, whisk together the maple syrup and black pepper. Brush this mixture evenly over the top of the salmon.

Prepare the smoker to a temperature of 165°F. Fill smoker with wood chips (Tip: I recommend cherry or apple chips for salmon.)

Brush the cooking grates of the smoker lightly with vegetable oil; place the salmon filet (skin-side down) sideways across the grates.

Smoke for 1-3 hours, or until the thickest portion of the salmon reaches 145°F. (Note: Cooking time will vary greatly based on the thickness of your salmon. The temperature probe is very helpful to knowing when the salmon is done!)

Remove grate from smoker and place a sheet pan on top of the salmon. Flip the salmon over and then carefully remove the cooking grate.