Mix together the Brown Sugar, Salt, Soy Sauce, Water, Wine, Onion and Garlic Powders, Pepper and Tabasco Sauce in a bowl with a whisk to incorporate thoroughly and dissolve the sugar and salt.
In a 9x13" pan pour a little of the brine in the bottom of the pan.
Next place the Salmon to be smoked in the pan and pour the balance of the brine over the Salmon to cover. Refrigerate for 8 hours.
After it's brined for 8 hours, remove Salmon from brine and shake off excess and place the Salmon on a rack to drain.
Next you'll want to place it in front of a fan or well ventilated area to dry and develop a shiniy skin which is called pellicle. The pellicle seals and creates a sticky surface on the fish for the smoke to adhere to, This should take 4 hours and is vital to do
Place the Salmon directly on a rack sprayed with Oil.
Follow your smoker instructions, add an inch of water or the water tray and using Alder Chips, smoke the Salmon for 5 hours at 160°.
After you pull the Smoked Salmon from the smoker, let it rest on a cooling rack for an hour, then refrigerate or dig in. Stays good wrapped in plastic wrap for 8-10 days.