In a 3 gallon food safe bucket combine all of the ingredients and stir to dissolve the salt(s).

Brine your fish for 6-8 hours in thin chunks or average filets. You could go 10-12 hours if you were going to brine a whole fish in the refrigerator.

Remove the fish from the brine and place on your smoking racks with air circulating around them. This will allow the fish to obtain a glaze.

This brine makes enough to cure 12-15 three pound trout or salmon.

Set your smoker at 200 degrees and let it smoke for 2 hours so the fish reaches a internal temp of 160 degrees F. The fish should hold this temp of 160 degrees F for at least 30 minutes to ensure any nasty parasites might meet their demise.