The wet brine has worked well for me. Just weigh your meat and measure salt and water. Follow brine times and smoke away. I got my recipes from a smoking book that I have seen at Barnes and noble as well as advertised in FFG.
Is it called “Smoke and Spice”?
“Home book of smoke cooking” by Jack Sleight and Raymond Hull
Page 62 Basic fish brine…
Back in the eighties, we would spear a ton of carp thru the Wapsi ice and smoke them. We would also go up to northern Wisconsin and snag salmon, smoke them too. In all honesty, the smoked carp out did the smoked salmon.