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I'd stick to the ratio, use finer kosher salt, only brine for say 6 hours...rinse....rinse again!.....then smoke. Or. Say to heck with it....give me all your fish.
Use “no-iodine kosher salt”Add one more step after rinsing and patting dry. Put fish on a cookie sheet or two if needed lined with paper towels and put a fan on low to blow over the fish for a couple hours. This will develop a thin pellicle on the fish, then put it in the smoker.Huge deference in texture when finished.