"Captain Joe's Smoked Fish"

1 quart water

1/2 cup brown sugar

1/2 cup non-iodized salt

1/2 tsp. garlic salt

1/4 tsp. pepper

1/4 tsp. Tabasco sauce

1 cup white wine

1 cup soy sauce

In a glass container, mix all ingredients until dissolved.  Cut fish to desired size and add fish pieces to brine.  Refrigerate 4-12 hours, depending on thickness of pieces.  When brining is complete, rinse in cold water.  Pat dry and lay pieces on paper towels to air dry for one hour.  Preheat smoker.  Load fish onto smoker racks.  Smoke thick chunks (1" or more) for 8-12 hours.  Smoke thin chunks (1/2") for 4-8 hours.

Enjoy!

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