Smoked salmon tonight. It was one filet approx. 1.3 lbs. I did a brine of 1 gal. water, 1 cup kosher salt, I cup lt. Brown sugar. I added 2 TBS of a salmon seasoning and approx 1/4 cup of maple syrup. All of this was added to the brine and it soaked for 2 hours. I let it dry for over two hours and saw the pellicle on the flesh of the salmon. I also kept the skin on. It smoked to 2.5 hrs ( it could have taken it off a little sooner). I was happy with the look and taste, but want more of a sweet/sugar taste. What is a good why to do this? Baste it with something before its done cooking? FYI, I'm a newbie to smoking. This is my 2nd smoke.