Several people on at least the Internet and probably the wider world have attempted to smoke meats with tobacco and it isn’t good. No idea if it’d still cure salmon the same way as wood smoke but I can say you wouldn’t want to eat it.
I could see at least trying a tabacco cold smoke salmon but it would have to be completely unprocessed tabacco. The stuff you find in cigarettes and pipe smoke is treated with acceleants so that it burns without a constant flow of air. Old cigarettes back in the early 1900’s used to go out if you didn’t keep puffing on them and those acceleants cause a lot of that acrid smell we associate with cigarettes and probably ruin the taste.
I smoke the brisket, then I smoke the weed. Brisket takes longer. More fuel. Gotta start it first. I’ve thought about a budder rub but that’d really be a waste. Also, I don’t want to medicate that much meat when I’m the only one in the house who smokes.
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