Brine (2.5 pounds of fish):
  1 quart cool water
  1/3 cup kosher salt
  1/3 cup brown sugar
  optinal: 1/4 cup soy sauce

  Soak fish in brine based on weight of individual pieces:
    1/4 to 1/2 lb	45 min
    1/2 to 1 lb		1 hour
    1 to 2 pounds	2 hours
    (add 25% for skin-on fish)
    http://fwp.mt.gov/mtoutdoors/HTML/articles/recipes/smokedtrout.htm#.VHX0RPGVv0O

Smoking:
  Oak for lighter flavor, cherry or pecan for heavier flavor.

  Smoke at 190° until fish flakes easily with fork.  DO NOT OVERCOOK!
  Takes about 2 hours to cook.