Quote Originally Posted by FurFlyin View Post
That looks great. I'd definitely be in on that. A guy that fishes with me a bunch kept a drum and blackened it. It was pretty tasty.

If you don't mind, I'd like to see your brine recipe.
My brine is usually a bit different everytime I make it.Usually use a small plastic bucket with a gallon to a gallon and a half of water.About 4-5 tablespoons of salt ,2-3 tablespoons vinegar,2-3 tablespoons brown sugar,and another couple tablespoons of Old Bay or whatever sounds good at the time.Volume of brine and ingredients depend on how much you are going to smoke.Let it soak overnight and get the smoker good and hot.Put your fish in and start smoking.It's not done until it will flake with a fork and moisture will make the fish shrink so you can then see the end of the bones out of the edge of your fish.The bones remind me of a dead bare naked cedar tree because a trunk will branch to two ,then two to four,four to eight and so on.Grab the end of the biggest bone and pull it out of your fish.Do that with all the bones you see.You'll get rid of the bones and can pin your ears back and enjoy your fish.
I would bet you will be smoking some more
with a little more experience each time.

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