OK this is my 1st attempt at smoking meat. I am trying fish (northern). My brine I used was 2qts h2o 1 cup salt and ¼ cup soy sauce and ¼ cup lemon juice and a few other ingredients. When I put fish in brine one pack was still partly frozen so I was going to leave on counter for about a couple hours so it could thaw more than place in refrigerator. Well I fell asleep and I forgot it on the counter over night and house is 63 degrees. My question is is it still safe to smoke and eat since there is salt and soy sauce and other acidic ingredients in there. Or is it a total loss.