I haven't tried it myself, but when I was in Mexico fishing they used a huge rock of salt and chipped it onto the fish with a cleaver and then put it in the smokehouse which was quite large and 24 hours later we picked it up and it was very, very good.
They said the salt was in place of the brine. They said due to the flight times there was not enough time to brine it.
We brought some home frozen and some smoked. h, I have no idea what wood they used. I presume mesquite since it grows like a weed in Baja.
As soon as I can get my hands on some reasonably fresh saltwater fish I am going to smoke me up some. When the weather gets nicer, I am going to take the fresh trout I catch locally and smoke it with apple or cherry. I may use some cedar too.