Copy that!A good cure will sit in the fridge 12 hours after the brine. I like to brine my fish for about 8 or 9 hours then let it cold cure for another 12. It makes a noticeable difference one those flavors meld. I tend to go a little overboard on my brine by comparison of some other recipes I've seen but then again I've have noticed pretty good reviews from others who have used it.
I'll be smoking a nice batch here in about a week or so. I think the temps need to be just a little cooler during the day yet.