I use the brown sugar/rock salt recipe myself. The Salmon U site says that occasionally with rock salt you can get a "metalic" taste. I never had it happen until the last time I smoked fish... it was definitely there. They say it has something to do with the impurities in rock salt. They suggest pickling salt I believe... Probably the same ratio as above. The brandy idea sounds interesting. Might have to give that a try.