I use Johnny Frenchs recipe for brine and soaked the redfish fillets over night in the refrig. (those are redfish on the half shell) It took about 2 1/2 hours to smoke them. I was using a Mr Smoker and charcol and a pecan log about 12 inches long, that had been soaked in water. Heres johnnys recipe and for more info contact Mr Tyler at corpusfishing.com
French’s Un-Briny Brine
1 cup water
1 cup white cooking wine
1 cup Worcestershire sauce
1 cup lemon juice
2 cups brown sugar
1 teaspoon black pepper
1 teaspoon Tabasco sauce
1 tablespoon onion powder
1 tablespoon minced garlic
1 tablespoon crushed red pepper flakes
Mix until sugar dissolves. Makes enough to brine 5 pounds of filets. If desired, substitute kosher salt or pickling salt for half the sugar. Do NOT use iodized salt.
So far, I’ve used this brine on Spanish mackerel, halibut, several species of salmon, and even gaspergou (freshwater drum) with great success, but the best tasting brined and smoked fish ever has been pompano. My advice is to brine, smoke and freeze plenty of your favorite fish whenever they’re running, and feast long after the season’s over. They make pretty good gifts and party treats, too.
Johnny French
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