It's a dry brine. Mix 1 cup kosher salt, 1 cup brown sugar, 1 cup sugar, table spoon of pepper, garlic, onion and celery salts. Clean and pat fish dry. Put layer of brine in container, layer of fish, brine mix, fish, etc. and seal container. Let sit overnight. Rinse brine off (will turn into a liquidish mix) pat dry, and put on smoker. 200 degrees for 35-40 minutes. Works great on all fish. If bigger filets, about an hour in smoker.