I experiment based on Luhr's standard recipe and to date the best by far is not what you would expect. I usually use a 1.5" Blackmouth fillet and sliced it into 1"x 3" strips and soaked it for 8 hrs (this isn't quick-cure) in the following brine:
fill 1 qt jar halfway full with warm water
add:
.25 cup Morton's non-iodized salt
.25 cup Johnny's seasoning
.25 cup white (standard granular) sugar
.25 brown sugar
Place on lid and shake until fully contents are dissolved then fill the rest of the way with cold water. As I mentioned previously, soak the fish overnight in the fridge for 8 hrs. In the morning rinse it and lay it out to dry until the pellicle forms. I don't pat dry. Smoke for only 4 to 4.5 hrs using 2 pans of alder. Rotate the fish from the bottom rack to the top half-way through the process. I have also found that the temprature of the smoker is crtical. In the Fall and Winter I monitor the temp of the smoker (I use a Little Chief). You want it on the warmer side, but not hot (it will dry out the fish), so use the box method to regulate the temp in cool weather.
Enjoy - it's realy good this way.