OK BOYS!!Brine:1 gallon water3 cups kosher salt3 cups brown suger2/3 cup dark soy 1/4 cup minced garlicSoak fillets for minimum 24hrs, I let mine go for 40hrs.This is important... remove the fillets from the brine and give them a quick clean water rinse and let the dry for at least 1/2 hour before putting them in the smoker.Smoke for approx 2 hours deoending on the day. Don't worry too much about the temp/time just check them every 1/2 hour or so.They are done when they LOOK done.
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