4 parts brown sugar to 1 part kosher salt. That's it. Pieces of fish cut about 1x1x6, but I prefer variation. Brine for 24-36 hours. Wash completely.
Dry on oiled smoker racks for a day, did mine on the counter for a couple hours then in the fridge over night. Smoked with alder and cherry for 6 hours starting at 90 working up to 150 gradually. I opened the smoker every hour to refill the chips and spray the fish with a 1-1 honey and maple syrup mix with a touch of garlic powder in it. I added some Captain Morgans but I don't think I tasted it in the end.
Turned out great.