Using a smoker

[dubob]

I have always used this wet brine mixture with great results.

Soak in the following brine solution for at least 12 hours at refrigerator temperatures.  Use a stainless steel or wooden grate over the top of the meat to hold it completely under the brine.  Stir fish a few times during the brining process.

 
1 gallon cold water
10 oz Teriyaki sauce
5 oz orange juice
1/3 cup pickling salt
2 cups brown sugar
2 Tbsp garlic powder
1 Tbsp cayenne pepper (optional)