I know this might be sacrilegious for many out there but I went to the market and picked up some Steelhead last night and put it in a quick brine that I like to use. I tool two bottles of soy sauce and a bag of dark brown sugar and mixed till the sugar was dissolved and then in the fillets and let them brine over night. I like the hint of soy and the combo of sweet and salty, plus it is a recipe I never have to really remember and always turns out delicious. I am smoking with Alder which is pretty traditional out here in the Pacific Northwest, and we are in at 200 degrees.......probably for about 4-5 hours. I will report back and let you all know how it went.
