Place the salmon in a zip-lock bag and pour in the Vodka. Message the bag to ensure that the salmon is covered in the Vodka. Refrigerate for 2 hours.

In a mixing bowl, mix together the brown sugar, black pepper, and salt. Again, place the salmon in a zip-lock bag and pour the mixed dry ingredients on top of the fish. Rub the dry ingredients softly over the salmon. Refrigerate for 4 hours.

Pull the salmon out and rinse the cure off. Pat dry with paper towels.

Start the Traeger Grill in accordance with the instructions and then set to the "Smoke" Setting. Smoke the salmon, skin side down for 30 minutes.

Increase the grill temperature to 225 degrees and grill for 45 mins - 1 hour.

Refrigerate the smoked salmon until serving.