Combine ingredients in large crock or pot. Mix thoroughly. Fish must be completely submersed during the brining process. 3-5 lbs. whole fish should be brined for 24 hours. 2-3 inch thick steaks should be brined for 12 hours. Remove fish from brine and wash thoroughly; hand dry. Smoke at approximately 180 degrees for 8 hours if whole fish; 4-6 hours if steaks. Posted to bbq-digest by PhantomBBQ@aol.com on Feb 20, 1999, converted by MM_Buster v2.0l.
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|Serving Size: 1 Serving (3422g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 666 (8%)|
|Amt Per Serving||% DV|
|Total Fat 74g||99 %|
|Saturated Fat 22.2g||111 %|
|Monounsaturated Fat 22.9g|
|Polyunsanturated Fat 25.7g|
|Cholesterol 0mg||0 %|
|Sodium 1188.6mg||41 %|
|Potassium 30063mg||791 %|
|Total Carbohydrate 2160.7g||636 %|
|Dietary Fiber 603.5g||2414 %|
|Sugars, other 1557.2g|
|Protein 251.2g||359 %|
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Calories per serving: 8419
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