Prep Time: 5 minutes
Cook Time: 4-6 hours
2 lb. fillet cut into 4-6 inch chunks
4 C. water
1/3 C. kosher salt
1 C. brown sugar
Your desired wood chips for flavor, this will depend on your smoker, I used pecan chips in this recipe.
What to do:
In a medium size bowl combine all your ingredients. Place your brine in a glass or plastic container add your fish skin side up. Cover with lid or plastic wrap and place in refrigerator for 10-12 hours. Rinse your fish well and pat dry set on racks to dry 3-4 hours to allow a pellicle to form on the outside of the fish. A fan can be used to speed up the process but best to dry over night in the refrigerator. Place fish in your smoker and smoke fish at 150 degrees for 2 hours, then increase temperature to 160 for 2 hours. Finish fish at 170 degrees until internal temperature reaches 140 degrees. Once done remove fish and let cool before packaging. The cooking times will vary on how thick your fish is. Enjoy!!!