1 quart water
1 cup brown sugar (tightly packed)
1/3 cup table salt

Mix the dry st uff with 1 cup of hot water until disolved, then add the remaining three of cold water.

I chunk my fillets in 3-4 inch portions. throw them in the brine in a tall tuperware container and store in the fridge for 24 hours.

Let them sit on the rack while the smoker heats up. They need to have a nice glaze. ( I don't rinse)

Smoke away. Comes out the same every time. In fact I just finished a chunk of steel I smoked Friday night.