I've tried all kinds of brines for smoking sockeye myself, but I just can't seem to get it to smoke up as well as other salmon either. It has great flavor, but Sockeye just doesn't seem to have the same fat content and tends to turn out on the dry side no matter how I've smoked it.

Have you tried smoking, then canning it? I do that will all my sockeye this time of year, and it always turns out amazing.