welcome page here we got a it's lake trout lake whitefish and rocky mountain whitefish three species and we already have our stuff measured out here we're gonna go four to one and the brine that's brown sugar dark brown sugar that is two cups gonna put that in there that's 125 so it's four to one and then we got to mix this together so you Brian ready pretty simple dry brine just pickled salt coarse salt and dark brown sugar so now we're going to dry off this fish and start browning it so we just pad off every piece it's not soaking wet before we start riding it then we're going to take the dry piece put it in the brine just make sure it's all covered coat it evenly we're just gonna let a little bit of it sit on top of the fish so it soaks into the meat that's one chunk dirty tube right now we're just going to do the same thing it's 13 hours later and we're just about done rounding this fish we're gonna rinse it off Pat it dry with paper towel let it sit in the fridge for a few hours yeah as you can see the brine is kind of liquefied because the dry stuff soaks into the meat and then all the moisture comes out of the meat and creates like a syrupy effect with the rest of the brown so we're gonna go ahead rinse that all off and then we'll smoke it tonight all right so we took the fish out of the fridge after sitting in there all day let it sit at room temperature for a little while just to dry out the toothpicks are to let the meat dry out a little bit more and so the smoke penetrates the meat a little bit better so we're gonna put the biggest chunks on the bottom rack and then work our way up all right so we threw the fish in the smoker here and we are alternating between maple and alder wood chips and we're gonna let this sit in the smoker for about four hours and the oven will be what temperature it's at 1:30 right it'll be at 1:30 all right it is 2:45 a.m. I decided to give it a little bit longer just so it's cooked nice and good should be more than plenty now I'm gonna take it inside and put it in the fridge taste that's the first thing in the morning but you guys know how it is so it is 10:00 a.m. the next morning and we're about to do a taste test on this delicious so let's just wait me wait smoked meat