[NJSquatch]

I use a pretty basic flash brine process:

Brine
2-3 Cups Water
2 TBS Kosher Salt
1 TBS Cajun Seasoning

1. Clean fish and put in a plastic bag, submerge with the brine.
   
2. Put in fridge for around an hour.
   
3. After an hour rinse in cold water and dab the fish inside and out with a paper towel.
   
4. Using toothpicks I prop the belly open and place on a plate back in the fridge for an hour or so. This is the key process to get a good smoke flavor. The meat will develop a sticky glaze that the smoke will adhere.
   
5. I smoke them with the belly open over the grates (like they are swimming) at 225 for about an hour or so. I take the meat to around 150. Use a mild fruit wood. Apple or cherry