1 generous cup light brown sugar
2 tbsp paprika
1 tbsp dry mustard powder (coleman's recommended)
1tbsp onion salt
1 tbsp celery salt
1 tbsp chili seasoning (from the envelopes you find in the gravy section)
1 tbsp seasoned salt (lawry's recommended)
1 tbsp black pepper
necessary substitutions with this rub were dark brown sugar, onion powder, chili powder and white pepper.
naturally, i didn't dump the whole thing on the fillets, just a good sprinkling on each side. i used this rub this last weekend on some ribs and really liked it.
anyway, once i did that, i took the fillets, put them in a quart-sized mason jar, added 1 tsp of tenderquik (not sure if this was necessary, but did it anyway), 2 tsp lo-sodium soy sauce and then filled the jar half-full with sunkist orange pop. then set this brine/marinade in the fridge overnight. it seemed more sweet than salty, but there was i beleive a good mix of sweet, salty, savory and a little bit of spice.
when i got home from work, i rinsed off the fillets and patted them dry, then sprinkled on a little bit of crushed bay leabes and red pepper flakes. i then set them on the smoker racks to form the pellicle for an hour. about 45 minutes into this operation, i plugged in the little chief and got a pan of alder chips to the point where they were starting to smoke good. put them in at 2000 and will use 2 or three pans of chips total.
i think this should be good - i gotta admit i forgot how dang good alder wood is when it is smoking! for anyone who hasn't tried this, i recommend it for anything ~