Thread: Sausage and Smoke Cooking

Originally Posted by cudarunner

I find that small fish are easily over salted. It doesn't take much smoke to get a good flavor, then you can just use the smoker or the oven to get it done to temp.

Good Luck my friend.

Brining small fish can be tricky for sure.
I always use a dry rub of 3 parts brown sugar & 1 part salt. Rinse off & pat dry before smoking & even the smaller fillets come out ok.