I need a recipe for smoked sturgeon, I can't seem to find one here although I am sure I saw one once. Thanks!!

try this recipe I think you will like it,its the only brine my family has used for the last 30 years .

2/3 cup Brown sugar
1/3 cup soy sauce
1/3 cup lemon juice
2tsp Garlic powder
3tbls white sugar
1 1/2 tsp accent
pepper to taste soak 8 to 10 hrs in bowl turn pieces(rotate bottom to top) every couple hours pat dry or air dry for an hour should take around 5 to 6 pans of smoke .RJ

Smoked Salmon Recipe

6 Cups Water
¼ tsp. Ground Cinnamon
¼ tsp. Ground Allspice
¼ tsp. Ground Cloves
¼ tsp. Ground Bay Leaf
½ Cup Brown Sugar
½ Cup White Granulated Sugar
¼ Cup Plain Salt or Rock Salt (Non-Iodized)
Dash of Worsteshire Sauce
¼ tsp. Lemon Pepper

Heat all ingredients in a Sauce Pan until it comes to a boil. Simmer for 5 minutes, then remove from heat. Let it completely cool. Cut Salmon Filets into 2-3” wide pieces, cut from back (thick part) to belly, (thin part). Place Salmon in large bowl, (glass or plastic, not metal), and arrange so Salmon is skin side up in bowl. Pour cooled Brine over Salmon, cover tightly, and put in Refrigerator, for 8-12 hours.

Remove Salmon from brine, and place on heavy layer of paper towels, and let dry for about an hour, until a glossy skin forms on fish.
Place thickest Salmon pieces on the bottom racks of smoker (closest to the heat source), and thinnest pieces on the top racks. Turn on Smoker, and fill chip pan with Luhr Jensen’s, Alder, or Apple chips. Change the burned out chips about every 60-90 minutes, until you have used 3 pans of chips. After your 3rd pan of chips, remove fish from smoker and rotate the racks to try and get fish to be fully cooked as evenly as possible, considering the varying thickness of the Salmon pieces. Return fish to Smoker, and continue with 2-3 more pans of chips. Take fish form Smoker, and check for doneness. It usually takes 8-10 hours in the smoker to get the fish completely cooked. This time can vary due to outside weather temperature, so use your own judgment, as to the doneness of the Salmon. This is most difficult part of Smoked Salmon, so Good Luck and Enjoy!!