Barbecue-Spiced Hot-Smoked Salmon

Homemade barbecue spice seasons both a dry brine and pineapple-based mop sauce for a double dose of flavor. Hot-smoked salmon makes a showstopping buffet centerpiece any time of day.

½ cup packed light brown sugar

½ cup kosher salt

1 tablespoon ancho chile powder

2 teaspoons garlic powder

2 teaspoons dried oregano

2 teaspoons ground cumin

2 teaspoons cayenne pepper

1 teaspoon black pepper

1 (6-ounce) can pineapple juice

1 (3-pound) skin-on side of salmon (about 1 ½ inches thick)

Cooking spray

4 cups (about 10 ounces) hardwood chips (such as hickory or applewood)

6 pounds natural lump charcoal

Note: Ingredients may have been altered from the original.

Directions at foodandwine.com

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