Mix ingredients together in a large bowl. Pour mixture over fillets, making sure they are covered.
Brines aren’t just for thanksgiving turkey anymore – use a brine for your smoked fish to give the meat true tasty flavor. Using a smoked fish brine will help keep the delicate meat of the fish from drying out while smoking and work delicious seasonings past the skin and into the tender flakes of the fish.
Cover and marinate for about 6 to 10 hours (or overnight) in the refrigerator
Remove fillets from brine, pat dry with paper towels. Preheat digital smoker.
While smoker is preheating, arrange fish on racks and let dry for about an hour or until a glaze forms on the surface of the fish.
Smoke fish until the internal temperature is 165 degrees Fahrenheit.