Free: Contests & Raffles.
Easiest and one of the better tasting brines I have ever used:4 (3 parts for thick filets) parts kosher salt to 1 part brown sugar, cover your fillets completely with this mixture and throw it in the fridge overnight or a full 24 hrs. Pull fillets out of the goo that is formed and wash all of the brine off under cold water. Let the fillets lay out on a cookie rack for 1-2 hrs until fillet is "tacky" to the touch and throw them into the smoker.