Hey X;
I am e-mailing you Granny's brine recipe. We have been using and tweaking this recipe for at least 20 years.

I have an electric Big Chief and a brinkman Charcoal sitting right next to it. I use the Big Cheif.

GutZ

Hey X;
No e-mail on your profile so here it is;

Granny Griffins Smoked Fish Recipe
(Family Secret)

In a new 5 gallon bucket
1 Gallon Warm Water
2 cups salt (I use Morton's table salt)
2 Cups Brown Sugar
4 Tablespoons Garlic Powder
8 Tablespoons Onion Powder
2 ounce bottle of Mapeline
1 1/2 - 2 cups Karo Corn Syrup

Mix it all real good. Add trimmed filets. I Like to cut fish to skin (not through) in 1 to 1 1/2 strips, I think this lets the brine get in better and the pepper, too. This is enough brine for a 5 rack Big Cheif Smoker. Let soak 6 to 12 hours. Dry on Paper towels for at least one hour. Brush with Honey if you like. Pepper heavy with crushed or cracked black pepper. Preheat smoker 1 hour. Smoke fish 6 to 12 hours. Sometimes you must switch the racks top to bottom ... depending on wind and temperature.

Good Stuff! Ask Rivertramp.

GutZ

[This message has been edited by Fishguts (edited 12-22-2000).]