Mix ingredients together in a large bowl until sugar and salt are dissolved. Let cool to room temperature. Pour the brine over fillets, making sure they are covered.
Smoked Fish Brine
A smoked fish brine will keep the delicate meat of the fish from drying out as well as work your seasonings past the skin and into the tender flakes of the fish.
Cover and marinate in the refrigerator for a minimum of 6 hours.
Remove fillets from brine, pat dry with paper towels.
While your smoker heats, arrange fish on racks and let dry for about an hour or until a glaze forms on the surface of the fish.