Will take the rockfish to a jerky texture.
Separate containers for each while brining. 4-1 sugar to salt dry rub. Will brine for 8 hours, then rinse and air dry till pellicle forms. Season then smoke.
Boy howdy, that sounds and looks great, thanks! I'm definitely giving both the salmon and rocklers a try at this method, I've never dry-brined fish before . The temps you smoke at are just about exactly what I've always used. I just smoked a batch of salmon myself, so I'm all out of that till next season opens. I do have a freezer shelf stuffed with rockfish fillets that I'll be trying this on soon. Thanks again! RAY