i dont know what everyones deal is with Pinks... would you rather eat a stocker trout out of the smoker? every year ill take a couple fresh fillets and cut em in half and pan fry em, way better than trout...

anyways, heres one way i do it...

1 Cup Brown Sugar
1 Cup White Sugar
1/2-3/4 (figure out what you like) Cup Kosher Salt
either 3 quarts Water, or 2 Quarts water, 2 quarts Apple Juice

brine 24 hours

pull out and rinse the snot off, then let air dry 1-2 hours till pellicle forms, use a fan if you need...

put in smoker, run 2 pans of Alder, 3 if you like more, and smoke until done (if you have smoked fish, you can figure out when its done)

comes out great every time when i do it....