Smoked Black Fish
Black Fish Fillets and Ribs 8 to 10lbs.
Brine
1/2 C sea salt
3 Heaping Tbsp Dark Brown Sugar
4 Bay Leaves
Mix with a pint or so of hot tap water, add ice after every thing seems dissolved. When cook enough add more ice and water to make a gallon of brine.I used a 2 gal zip bag to do it.
Brine fish for 11 1/2 to 12 hrs.Rinse with cold water air dry to form a pellicle.
Smoke at 160*F for 2 to 3 hrs get a nice color.Turn up the heat 185*f finish the fish with an IT of 145*
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Richie Dynes 
I only fish on days that end in Y
I marched 3/21/2012
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Last edited by tropics; 12-14-2014 at 07:13 AM..
Reason: brine time wrong
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