hea speedway, here is a brine been in the family for decades.
Grandpas fish brine
10 qts water
2 3/4 cups pickling salt
1 cup brown sugar
2 Tbls garlic salt
mix all ingreds in water till dissolved, put fish in a crock, or glass bowl and make enough brine to cover fish. large fish soak 24 to 48 hours. small pieces 12 to 24 hours. rinse well with fresh water and dry with towel. place on racks with fan blowing on it and allow pellicle to form. 2-3 hours.
i like to rub a little brown sugar on meat side of fish. i generally do fillets,halves with spine on oneside, or chunks butterflied. smoke until thickest parts just begin to flake and all will be done.
here is a link to some lake trout i smoked using above methodhttp://www.smokingmeatforums.com/for...ad.php?t=14290
here also is a recipie for rum smoked salmon on the weber A+++++++http://www.smokingmeatforums.com/for...ad.php?t=18161
and here is a link with pics of step by step of rum smoked salmonhttp://www.smokingmeatforums.com/for...ad.php?t=18948
good luck, expieriment with brine times and seasonings to your likings!!!