Help with a Kokanee smoking recipe.

[kentd71]

I have used the dry rub that you suggested and I like it. The last batch I added a little of the Morton Cure salt and it turned out a little better. It looked like someone who knew what they were doing made the fillets. I use 1 pan (just level) of Jensen Lure apple chips. There is alder in them. I too would like to try a brine for fish. I brined a pork shoulder once and smoked it. We ate it right out of the smoker. I wish I had an idea what brine I had used.
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