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Brine the salmon in a solution of 4 cups water, 1 cup brown sugar, and ⅓ cup sea salt for 8-10 hours.
Remove the salmon from the brine, pat dry, and place on a wire rack.
Spray the wire rack with avocado oil to prevent sticking.
Apply the Hey Grill Hey Sweet BBQ Rub to the salmon on all sides.
Set the Camp Chef pellet grill to 170°F and place the salmon on the grill grate.
Smoke the salmon until the internal temperature reaches 145°F, about 2-3 hours.
Prepare the maple bourbon glaze by combining 6 tbsp maple syrup, 1.5 tbsp bourbon, Cajun seasoning, and garlic powder. Simmer on low heat to reduce to a glaze.
Glaze the salmon every 30 minutes during the cooking process.
Remove the salmon from the grill when it reaches 145°F internal temperature.