Smoked White Bass

[BossHogg]

I like to use a brine of 2 cups packed brown sugar, 2 cups of kosker salt, and then mix that in with 2 qt. of luke warm water. That is what I use to brine, chicken halves, fish for smoking, pork butts, and even brisket. Really only need to brine for 4 hours.

[jiginitis69]

I believe they are 64oz bottles of Juicy Juice

[Drifter]

I now ave many recipes. I am trying the cherry juice one. Brought redfish home from LA. ( another story). Fish is ok, tastes like tilapia, thick fillets. I am going to smoke some f hem as well.

Will let you know.