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In a bowl, whisk together brown sugar, pepper, salt, and vodka. Place the salmon in a large re-sealable bag. Pour in the marinade and massage into the salmon.
Refrigerate for 2-4 hours. Remove from bag and dry with paper towels.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Keep on the Smoke setting and smoke salmon, skin-side down, for 30 minutes.
Increase grill temperature to 225 degrees F. Cook salmon for an additional 45 to 60 minutes.
Serve with lemons and capers. Enjoy!
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