I used to use a wet brine until a buddy turned me to this recipe. No more long brine soaks and advanced planning for a day of smoking.

1 1/2 cups salt
1 cup brown sugar
1 tbsp allspice
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp white pepper
1 tbsp cracked bay leaf
1 tsp ground mustard

mix together in glass bowl, (you can double or triple ingredients and store in the refrig.)

Coat the bottom of a glass pan with mixture and lay in filets skin down. coat the other side with mixture, cover with cling wrap and let sit at room temp for 2 hours.

rinse filets under cold water to release the mixture, then pat dry. Smoke as you would normally for your smoker.

This brine draws most water from the filets, we baste the filets as we smoke with italian dressing or maple syrup.