I like mine and I dont get any complaints
1 cup canning salt
7 cups brown sugar
3 Tbsp onion powder
3 Tbsp garlic powder
1 1/2 Tbsp black pepper
Let er soak in the rub for 12 hours, then move the bottom meat to the top and vice versa to get the other half of the meat into the juice created.
Smoke for 3-4 hours @ 140ish. When the fish is almost done turn the heat up to 160-165 for an hour to help kill anything that might need it.
There is an option to this recipe. Rub red pepper flakes on the fish right after it comes out of the brine.
I personally smoke for 3-4 hours at 120-130, then up the heat to 165 for an hour or so to get the internal temps up and finish the fish.