Mix the brine ingredients together until the sugar and salt are dissolved. Add the salmon to the brine, cover and refrigerate overnight.
The next day, remove the salmon from the brine and pat dry with paper towels.
Apply the Cherry Rub seasoning.
Wrap in bacon.
Place the bacon-wrapped salmon on the pre-heated Pit Barrel Cooker (use 3 chunks of Alder wood in the Pit Barrel).
While the salmon is cooking, use caution and heat the apple juice, 1.5 tbsp brown sugar and rum over medium heat. Bring to a boil and then simmer until it thickens (approximately 1/2 hour). Use CAUTION as the rum is flammable.
When the sauce/glaze cools, stir in 2 tablespoons honey.
When salmon reaches an internal temperature of 138 to 140 degrees (1 hour 20 minutes for this cook), apply the glaze.
Continue cooking the salmon until it reaches an internal temperature of 145 degrees F (another 15 minutes for this cook).
Remove from the Pit Barrel Cooker and serve!
Watch our Bacon-Wrapped Salmon video for the step-by-step recipe instructions.