Remove egg from brine solution and stir in brown sugar. Immerse salmon completely in brine, and refrigerate for 18 hours.

Remove salmon from brine, and add food coloring. Return salmon to brine for 3 minutes. Remove salmon, and discard brine solution.

Place crumpled aluminum foil in cavity and shape fish to desired position. Pat dry.

Load wood box with 1 oz. hickory wood. Load salmon 1 per grill. Position salmon so that they do not touch each other or the sides of the oven. Close and latch the smoker's door. Smoke-cook 30 minutes per lb. at 200F.

When the salmon is done, remove from the oven and cool at room temperature for 30 minutes. Wrap and refrigerate.