Here's that recipe I promised. It's directly from the recipe book that came with my Little Cheif smoker.
Brine:
1/3 cup sugar
1/4 cup non-iodized salt
2 cups soy sauce
1 cup water
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp pepper
1/2 tsp tabasco sauce ( I use Frank's Red Hot Sauce instead)
1 cup dry white wine
Brine chunks 8 or more hours, keeping refrigerated.
Smoke with alder wood for 45 min - 1hr. Leave in smoker until drying is completed. (May take 12 or more hours depending on size of chunks.)
The recipe also says you can use Hickory, or 2/3 apple 1/3 cherry mix, but I think the alder really complements the fish in this recipe.