In a small saucepan, combine the first six ingredients. Bring to a boil. Cook and stir until brown sugar and salt are dissolved. Remove from the heat. Add the cold water to cool the brine to room temperature.
Place salmon in a large resealable plastic bag; carefully pour cooled brine into the bag. Squeeze out as much air as possible; seal bag and turn to coat. Refrigerate for 4 hours, turning occasionally.
Drain and discard brine; rinse salmon and pat dry. Spread honey over fillet; sprinkle with peppercorns.
Add wood chips to grill according to the manufacturer's directions. Place salmon on greased grill rack, skin side down. Grill, covered, over indirect medium heat until fish flakes easily with a fork, 45-50 minutes.