this time of year put your brined fillets in the smoker and let them air dry, without the smoker on, for a couple hours. If they still look moist plug the smoker in for an hour without wood in it. then add wood. They sound way too moist from the brine and the cold air this time of year will add time to your smoking as it is.
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"You learn more from losing than you do from winning." Lou Pinella