Rinse the salmon with water and dry well with paper towels. Set aside.

Meanwhile, in a small bowl, combine the brown sugar, kosher salt and black pepper.

Place the salmon on a large cookie sheet and rub the seasoning in well on both sides. Place the salmon in the fridge, uncovered, for at least 4 hours.

Remove the salmon from the fridge and rinse well with water and dry with paper towels. Place the salmon on a wire rack and let set at room temperature for at least 2 hours, uncovered.

Preheat the smoker or grill to 160 degrees F. Place the salmon on the smoker and smoke for 1 ½ to 2 hours.

Meanwhile, in a small bowl, whisk together the honey and chipotle sauce. When the salmon reaches an internal temperature of about 130 degrees F. , begin basting the salmon, every few minutes, until the internal temperature reaches 145 degrees F.

Remove the filet from the smoker and let cool slightly on a wire rack. Serve warm or chilled.