I finally figured it out

[DLM]

After my 3rd, or was it my fourth, attempt at smoking kokes with my new Bradley I finally got it right yesterday. Here is the recipe I use.

1/3 cup brown sugar (always remember to pack the sugar tightly)
1/4 cup non iodized salt
2 cups soy sauce
1 cup water
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp pepper
1/2 tsp tabasco sauce
1 cup white wine (it's always best to pour two, but only put one in the brine:D)

Mix well and place in plastic bag with your fillets, then into the fridge for 9 hours.

Remove from the fridge DO NOT RINSE and lay them out on paper towels.
At this point you can pepper them with some coarse ground pepper from a pepper mill if you so desire. I did not desire.

Let them dry for a few hours then into the smoker they go.

I used smoke for two hours which kept the smoker at about 200 degrees. The I turned off the bisquit burner and maintained a temp of about 150 for 3-4 more hours, rotating racks every hour.

They came out great. Next batch I may try a little honey glaze. You know us koke heads, never satisfied......

[SilverBullets]

Your brine recipe sounds good dlm! I normally rinse off the brine, but plan on trying your method with the next batch to go in the smoker.