[eelmaster]

Dry Brine:

2 cups brown sugar
2 cups white sugar
2 cups kosher salt
4 table spoons crshed pepper

Cut fillets into 3-4" stips.
cover in Dry brine for 5-8 hours untill it gets "gooey."
Rinse and dry fillets.
Let sit for 15 minutes.
brush with oil.
sprinkle with crushed pepper.
Smoke at 160-180 F for 2-4 hours depending on thickness of fillets. Hickory, apple wood or cherry will all do a good job for you. Steaks will smoke much faster.