Been a few years since I smoked any carp. I used to bowfish for them with my Bear recurve, in the spring. My favorite spot got completely dug up, and redone by the DOT and Corp of Engineers. The last time I went there, there was barely enough water for the minnows to survive.
Anyway, I did them much the same way I did kipperred salmon. I just packed them in a combination of brown sugar and salt, and let if sit for a day or two, then smoked it to a good temp.www.sausagemania.com/kippermania.html
that is the link I have used many times. For carp, I wouldn't bother with the rum and brown sugar painting, but if you want to, give it a shot. I think they turned out really nice without it.
The only real bad thing about doing fish, YOU GOTTA CLEAN THE SMOKEHOUSE, ans I mean INSIDE. I did a batch of jerky awhile after doing some carp, man did that jerky taste fishy.