My recipe is super simple, and people fall all over themselves to get some more.

1 cup brown sugar
1/2 to 2/3 cup table salt
4 cups water

Use hot water for the first cup, and mix the solution. Add the other three cold and mix well.

I make the brine, and throw it in the fridge while i cut the fish. Using fillets, I cut pieces 2 to 3 inches accross. I leave the tail section about 8 inches long (the thinnest meat).

Brine for a solid 24 hours. Mixing a couple of times.

Coat your racks with Pam, and lay out the fish (skin side down).
Let it sit until it gets a tacky shinny coating (yum)

While the fish is sitting I plug in the Big Chief and let it warm up.

Put in the fish, and do 4 to 5 pans of alder. takes about 4-6 hours depending on the amount of fish in the smoker. I think preheating it really cuts down on the cooking time.

I have to go thaw some fish. I am hungry.