I use a dry brine if the fish are small (about ten lbs or less) and usually wet brine for larger fish. I mix two cups brown sugar, one cup white sugar, and one cup plain salt or pickling salt with a big handful of lemon pepper and keep it in a large pickle jar. When you get home with a small fish lay fillets skin side down in a large glass baking dish, coat with dry mix (stack additional fillets flesh-to-flesh if needed) and cover with saran wrap. With this high a sugar ratio you can let it sit for extended time periods-- as much as a day and a half-- without hurting it. Rinse off, optionally baste with pepper sauce or dry red pepper flakes etc., and smoke with alder.

For large fish, start with a cup of the same dry brine, add a half cup soy sauce, quarter cup white wine, and a couple of cups water. Put the cut up fillet in a ziploc bag and fill with brine. Soak 6-8 hrs and rinse before smoking.