I'm gonna fire up the smoker and finish off the last few chunks of Alaskan Red's that I have left in my freezer.

So far, I've used Sky-Guy's dry brine and Stam's wet brine with great success for nooks, yoyo's and brats.

Sockeye - not so much.

Don't know if I'm over-brining the fish, cooking too fast, too hot, etc. Not like the sockeye I've done is not edible, it's doesn't have that "wow" factor I'm looking for.

Anyone got a really good recipe and technique for smoking up a sockeye that you'd care to share with me? Just sockeye - not too sure if I care if it's great for other fish, as a sockeye isn't a coho, nook, or brat.

Would love to know the brine, how long to brine, and how long to smoke at what temperatures.

I use a Cookshack smoker that can be dialed it to an exact temperature.