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1 qt orange or apple juice (just tried oj on chinook and it was very good)
1 qt water
1 cup pickle salt
1 Tablespoon hickory salt
1 tablespoon liquid smoke
1 tablespoon garlic (fresh or powder)
1 tablespoon onion powder
1/2 cup brown sugar
1 teaspoon lemon juice
1 teaspoon tabasco
optional- Yoshida's gourmet sauce to taste
I usually change this some each time and make mental notes of responses, but this is the best consistent performer.

Boil and cool concoction and put in fridge till use

fillet and wash fish thoroughly and cut criss-cross pattern 1/2 way through 3/4 inch on center. Place fish in brine and keep SUBMERGED for 2-4 hrs. Remove fish and wash THOROUGHLY prior to smoking. Smoke fish 6-12 hrs in little chief w/ constant smoke. Top fish w/ honey at every pan filling. (I have always felt that this step is critical) This recipe will take longer to smoke than most but it is worth the wait... This is the basic recipe inherited from my father and has pleased all for at least 20 yrs. Should a variant of this taste better please e-mail it to me. (20 yrs. w/ the same brine!!!)

As an aside--fresh back-meat and lean belly meat smothered in butter and nuked for 30-60 seconds makes a great snack

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