- 1 GALLON OF WATER
- 3/4 NON-IODIZED SALT
- 1 CUP BROWN SUGAR
- 1/2 CUP SOY SAUCE
- 1/4 CUP GARLIC POWDER
- 1/4 CUP ONION POWDER
- 1 TBS. WHITE PEPPER
Now after the fish has been in the brine over night, you have to take the fish out of the brine, and gently rinse it off. Then the fish must be patted dry with paper towels on both side to remove the excess water.
The fish must now be put on racks and just sit there for an hour. You will notice a glaze will form on the fish. This will tell you now it is ready to be smoked.
Its recommended to use no more than 7 ounces of wood at a time, and I smoke my fish for a couple of hours at 175 degrees.
My favorite wood to use to smoke fish is apple. If I can't get apple my second choice would be Hickory.