Take a baking sheet and cover it with parchment paper so it makes it easier to clean. Place the salmon on top of it, skin side down. In a small bowl, add the black pepper, brown sugar and salt, mix everything together. Season the fish with this rub mixture.

Take another small bowl and add olive oil, parsley and garlic.

Preheat your smoker to 180°F (82°C) for 15 minutes.

Add the garlic mixture to the salmon with a brush and take it to the smoker. Save some of the mixture for the end.

Smoke it until the internal temperature reaches 140°F (60°C) – about 3 to 4 hours. You can use some pecan bisquettes for this recipe.

Remove it from the smoker and brush the rest of the garlic mixture. You can serve it with some lemon wedges.