Brine: Soy (500ML), water (2L), honey (3 spoons), sweet chili tai (1/4 jar), pinch of brown sugar and then diced jalapeno peppers. *edit to add* oh and I boil the brine and then let cool before I use it so the brine is well mixed.
The wood used for smoking is key. I like apple & black cherry in the smoker together
When I make a brine I keep some for a misting/spray bottle. Part way through the smoking process I'll give the fish a mist. The fish turns out super moist and not like a dry jerky. Also I don't pat it dry I put it right in the smoker after it's sat for 24hrs in the brine. My old unit had a large drip pan and I was learning at the time but if I was going to make some anytime soon that's how I'd be doing it. Big Cliff has eaten it this way and said it was great, so has young_one (or what ever name he's using now).