Mix Brine Ingredients in a glass dish. Place Salmon skin side up in mixture. Place in refrigerator for 2 hours.
Remove Salmon from brine, pat dry and allow to dry for 1 hour at room temp.
Squeeze lime juice on salmon & sprinkle fresh Thyme & Paul Prudhomme's Seafood Magic on top of salmon.
Spray rack in smoker or grill with non stick cooking spray. Set Smoker or grill to 175°
Place Salmon on rack, skin down. Cook until internal temperature of salmon is 145°, usually about 1 hour and 45 minutes.
Use Cedar wood for the smoke.