6 Reds = 4 Racks

Original Recipe

3 T Cayenne
3T Garlic Powder
8 T Pepper
2 T Salt
4 Cups Brown Sugar (2 lbs)
4 - 5 Fish

Mild

Reduce Pepper to 2 T
Reduce Cayenne to 2 T

Skin fillets - Cut into think strips and pur brine on bottom of cooler to cover. Then continue placing strips in cooler alternating brine and strips. Put block of ice (coke bottle) on top. After 12 hrs. of brining stir well. Continue to stir ever 3-4 hours for a total brine time of 36 hours

Use Hickory Chips

Put on smoker racks then lightly mist top and bottom. Then put into smoker. Set lid askew at 90 degrees to keep heat down. Check at 6 hours and smoke 8 - 10 hours or until done.