Hot smoking or kippering should be smoked to 150 degrees. Cold smoking or Lox style should be smoked at 80 degrees. Not sure what you're saying about brined fish smoked at 160 defeating the purpose of brining. Brine is not only used for curing but for flavor. My Hot smoked or kippered fish would not be the same at all without the brine. It will also have a longer shelf life with the brine. Most all commercial smoke houses smoke both ways and they brine the fish with both smoking methods. Check out Ed's Kasilof Seafoods site for more details....you might learn something. http://www.kasilofseafoods.com/Smoking.htm