Smoked my first Salmon this weekend. Used 4:1 brown sugar to salt, dry brine for 13 hours in the fridge, Started at 130F and increased smoker temperature by 10F each hour until 170F. Maximum temperature as per TP-08 was 177F. Pulled fish at IT 150F-155F. The fish had oil pooling on top and dribbling down the sides. This Salmon was Atlantic farm raised. Is this a common occurrence with farm raised salmon? Turned out delicious, just a little oily, especially when I pull the skin off.