I'm going to smoke up some of the fillets from this summer and would like to make a sweeter batch. Usually I use a dry brine that consists of one part salt and two parts brown sugar. I also baste the fish with maple syrup twice during the smoke as well. I smoke my fish with apple wood on a charcoal smoker. I have yet to make a batch that is sweet enough. How can I get that candy type smoked fish?

Thanks,

Drew