Cut fish into pieces 3/4 of an inch thick then for brine:
For 1/2 gallon of water use,
1/2 cup salt
1 1/2 cups brown sugar
Then to personal taste.
You can add sliced onion,crushed garlic,crushed ginger,bay leaves,allspice,black pepper, red peppers(dried).
I use all of the above.
Brine fish for 24 hours then pat dry. DO NOT RINSE. Air dry on racks until cuticle forms. Then smoke. I use cherry wood. For a Little Chief about 3 pans of chips.