Make sure to rinse the brine off and try a much longer trying period. I did that my last few batches after reading Tom Nelson's info on outdoor line. It's worth the wait IMO.

Good advice here!
I ran two smoke loads a couple years ago, first one I allowed to completely dry.
The second I rushed it, and did not allow the salmon to dry after brine rinsing.
There was a serious difference in how the texture came out. It does not sound like much, but comparing the two batches side by side, the one I was patient with had better taste, better texture, and the one I hurried had a little mushyness that the other did not.