Tom's Soy Brine for Smoked Salmon

1 tbs   Kosher Salt
1 tsp   Dry Mustard
1 tbs   Molasses
1 cup  Brown Sugar
1/2 cup  Dark Rum
1 cup  Soy Sauce
4 cups Water

Mix all ingredients until completely dissolved...soak fillets overnight, making sure they are completely covered...do not rinse fillets before smoking.

Make sure you keep a close eye on the fish while smoking and keep the temperature from getting too hot.  With all the sugar in this brine it can burn...you just want it to carmelize.