2 quarts cold water
2 cups Teriyaki
1/2 cup Kosher Salt
1 pound dark brown sugar
1 T garlic powder
1 1/2 T Cayenne Pepper
this will do around 10 pounds of fillets
I brine overnight, rinse well, dry to form pellicle, and smoke typically around 6 hours starting at 110 for 2 hours, 140 for 2 hours and 170 for 2 hours or until IT is 145 to 150. I usually will run smoke using a AMNPS tray and alder dust at least 2 hours, sometimes longer.