Everyone does it different, everyone thinks theres is the best. keep working on your recipe till you like and thats all that matters.

This one is mine its the best!
Important: Take your fillet and slice it into 1" squares... dont cut all the way thru the skin. when you brine, open up where you slice to get brine inside. 12-24 hours in brine. I rinse mine before I smoke. If you like it a little salty dont rinse... I pat the fillets dry and put them on the smoker. I smoke mine 8-10 hours uncovered. I fill the chip tray 4-6 times.

dry brine:
1 cup Brown sugar
1/4 cup Kosher salt
1 tbs Onion salt or powder, Garlic Salt or powder. (whatever the wife has in the cupboard)
1 tbs Colemans Dry Mustard
1 tsp pepper

on the last tray of chips I thin a little honey and hot water and brush on the filets...

MMMMM

edit: (Strike Zone is right on with the kosher salt its not as fine as table salt but not as coarse as rocksalt)