1 Part brown sugar
1/2 Part non-iodized salt
0 to 1/4 part white sugar

I dissolve the salt and sugar with hot tap water, and then throw in a bunch of ice and then top off with cold tap water. With about 2/3 of a gallon of water, this ends up being enough for one fillet from a big B-run steelhead.

Brine overnight rinse, pat dry and then air dry before smoking.

A word of caution: Do NOT smoke anything you cannot cure. I.e., if it has not been brined in salt or sodium nitrite, you can get sick from botulism. This is a basic rule that all charcuteriers follow.