Take a bowl and mix together salt, sugar, brown sugar and peppercorns. Spread the aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap. Sprinkle 1/3 of the rub onto the plastic. put one side of the fish on the rub. Sprinkle 1/3 of the rub onto the flesh of the salmon. now place second side of salmon, flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish. now take a plank and Place wrapped fish onto it. on the of the fish place a second plank. put heavy Weigh on the top plank and put it into the refrigerater for 12 hours. After 12 hours flip the fish over and place it inside the refrigerater for another 12 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather. now Unwrap fish and rinse off the cure with cold water. Pat salmon with paper towels then place in a cool, dry place until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. You can use a fan instead to speed up the process. Smoke fish over smoldering hardwood chips or sawdust, keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees. Now serve it immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days. Now the dish is ready.