[shrimpman steve]

In a new clean five gallon bucket. 1/3 filled with water. Add enough kosher salt to float an egg (in the shell) off the bottom. Keep track of the amount of salt. if it takes two cups match that amount with brownn sugar. Add a little onion and garlic powder. Soak for a few hours. Next step is important. Pat dry the fillets, put on a rack and place in the fridge. They will develop a sticky surface. This is what the smoke adheres to. When brining in the bucket, place another bucket filled with ice on top of fillets. This will keep them submerged and cold while soaking. Do this in a cool place.

These Come out great when smoked