I have brined by salmon for 8-10 hours. I know I still need to rinse and let it dry in a cool dry place for 1-3 hours, but I am 5-6 hours away from wanting to put it in the smoker. What should I do to create a delay from the brine removal time to the smoker?
Also if I am planning on adding a rub to it after brining, should I wait until after the fish has dried for 1-3 hours before Appling? Is a rub after overnight brine over kill?