[Pennsy Guy]

Here's a brine I've used for 25+ yrs:
2 qts. water
2 cups kosher salt
3/4-1 cup brown sugar
3/4-1 cup dark molasses
1/2-3/4 cup lemon or lime juice(I like Key Lime lime juice)
3-4 tbsp. garlic juice
3-4 tbsp. onion juice
1-2 tbsp. hot sauce or to taste

I use this for Boston Macks, tuna chunks and bluefish chunks. With the blues, I cut dark meat out, then cut filets into 2" pieces, keep submerged in pot in the fridge 24 hrs., macks & tuna overnight in fridge submerged.
With all the fish I did I microwaved 'em for 6-7 minutes, patted dry, then placed in smoker for 1-2 hrs. used alder, apple, cherry or a combination for one plates worth of smoke.
I didn't/couldn't wait for them to smoke/get done for eight hours, ergo the micro...
After marinating I strain it into a plastic container and freeze it 'til next time, sometimes it's 10 months and it's still good, just add a bit more molasses, sugar, juices & tabasco to replace what was used previously.
Agree with Rocky and Shrimpy, they're right on...