I got this brine recipie from a friend of mine who passed away in 98. This is the only brine I have ever used and it does make some great beer drinking Salmon and Trout! Sharing this is the LEAST I can do from the knowledge I have gained since joining this site. Enjoy! 1 Gal of water 1 Cup of kosher salt 1 Cup brown sugar 1 tsp garlic powder 1 tsp onion powder 1/2 to 1 tsp tabasco sauce 1 Cup soy sauce (sometimes I use a half and half of teriaki) 1 bay leaf (sometimes 2) Heat to simmer and then let cool. Place fish in brine overnight or longer. Blot with a paper towel & airdry until tackey. smoke with 2 part apple and 1 part alder. Bob used to use 3 pans. After 2 pans of wood chips baste with equal parts of maple syrup and honey. I remember Bob had an electric smoker. Since I am inexpierienced with using lump and chips I have had success with a few oak and apple logs. This really comes out good. I hope everyone enjoys!