We're Making Smoke Again This Morning!

Took three bows and 1 brookie out of the freezer yesterday, thawed them and brined them overnight in a dry brine mixture of 3 cups brown sugar, 3/4 cup coarse salt, 2 tbsps garlic powder and 1.5tbsps paprika. Rinsed it all off and patted dry then set outside in the cool morning breeze to form a pelicle. 90 minutes in and the fish was nice and sticky so put a little fresh cracked pepper and a light dusting of very finely crushed brown sugar on top for the last 30 minutes of pelicle formation. Turned the smoker to 150 degrees after loading the wood feed with maple flavoured bisquettes, started the pre-heat and pre-smoke to prep the smoker. Once an hour I rotate the trays and turn the heat up until I am at 190 degrees for the final hour. Once the fish reaches an internal temp of 140 that's it, pull it out, cool it off for a few hours until it's completely cooled to room temp then enjoy a treat and vacuum seal each individual piece and freeze for tasty future portion sized treats!