I used a variation on the Johnnycoho dry brine and it turned out great. I have both rinsed and not rinsed after the brine, either taste good. The key I think is not to overbrine or overcook.

1 cup brown sugar
1/4 cup salt
1 tbs onion salt
1 tbs garlic salt
1/2 tbs pepper
1 tbs colemans dry mustard


I fillet mine and then cut the fillets in half so they fit on the smoker rack. I then slice the thick part of the fillets almost down to the skin in about 1" squares and then sprinkle on the brine making sure I get it down in between the squares. Brine for 12 hours, rinse or not rinse, then smoke till done with apple chips. I've used other types of wood but get the best flavor with apple. Pull it off the smoker when the meat is flakey yet still pink and moist. It takes a few batches to get the knack of when to pull it off the smoker.

[ 09-24-2001: Message edited by: Pickled Herring ]