Pete's Fish Smokin' Wet Brine

Pete’s Fish Smokin’ Wet Brine Recipe

This recipe will accommodate 7.5 kg (15 lb) of fish. However, it is important to make certain all the fish is covered with the brine/ marinade.


Cooking oil

125 Ml (½ c) brown sugar

125 Ml (½ c) coarse salt (non-iodized)

5 Ml (1 tsp) of onion powder, garlic powder and hot sauce

500 Ml (2 c) soy sauce

One 750 ml (24 oz) bottle white win

1 Litre (32 oz) apple juice


Mix marinade/brine ingredients together in a non-metallic bowl.

Then, place fish in brine making certain it is covered completely.

Cover with plastic wrap and refrigerate for at least 8 hours or overnight.

Remove fish from brine and towel dry.

Smoking Method:

Place fish on oiled racks in the Bradley Smoker.

Using Cherry flavor bisquettes smoke at 50°C to 65°C (135°F to 150°F) for approximately 6 to 8 hours.

On top of that, I suggest adding smoke for about 3 to 4 hours.

To Serve:

Serve with crackers and cream cheese for an appetizer.