I ALWAYS prefer a dry brine... Instead of diluting the seasoning with water/whatever, You are taking all the seasoning, and using the moisture in the meat to soak it in. I can get you a recipe if you want... We just use stuff like Brown Sugar, Salt, Garlic powder, etc.. Some of the best smoked fish I've ever tasted in my LIFE!

Tom
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Boston bob(fishing buddy) "That's why they call a fishing and not catching "