By popular demand- Krackers's smoking brine for the newb or pro

[kisfish]

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[Buckmark]

if its not in too long or the pieces are not too small that recipe will never be too salty thats the reason its a soy sauce recipe.

I know KC is no longer on the site, but for those wanting to use this brine understand that soy sauce most people use is very salty....the amount in this brine could make for salty taste in your smoked fish

So the above statement is incorrect...

[Ghost Hunter]

Picked up a bottle of BSB Brown Sugar Bourbon (Heritage Distilling Co. in Gig Harbor).  Try it on the rocks.     Might be the ticket for the glaze.