1/4 cup dill, dried
1/4 cup brown sugar
2 teaspoons kosher salt
2 teaspoons fresh-ground black pepper
1/8 cup oil (canola or corn)
The night before you plan to barbecue, combine dill, brown sugar, salt, and pepper in a small bowl. Open the salmon flat and massage it well with about 2/3 of the rub, reserving the rest of the mixture. Fold the salmon back into its original shape, place it in a plastic bag, and refrigerate it overnight.
Prepare the smoker for barbecuing, bringing the temperature to 250 degrees F.
Remove the salmon from the refrigerator and let it sit at room temperature for 30 minutes.
Transfer the salmon to the smoker skin side down, placing the fish as far from the fire as possible. Cook for 45minutes, after 10 and 30 minutes in a wood-burning pit, or as appropriate for your style of smoker. The salmon should flake easily when done. Have a large spatula and a platter ready when taking the salmon off the smoker, because it can fall apart easily. Serve hot or chilled.