1 part pickling salt
2 parts brown sugar
brine 2 days

let air dry an hour on racks
an hour or two before finished smoking, glaze with a honey/brown sugar/mapeline/lemon juice mixture. Then pepper (alot).

I throw it in the oven at 170 for the last couple hours. be sure there's something to catch juice if you put it in the oven.

MUST VACUUM PACK!! I like to over cook it, than freeze it for a month after it's smoked. it gets more flavor, and tenderizes. This also helps if you use too much salt.

p.s. there's no right way to smoke dark fish. If your meat aint orange/red when it goes in the brine, it'll never turn out great.