I use a drine brine, taste's great and never had any complaints.
I do everything free hand
Lawry's Seasoning salt heavy
Garlic powder heavy
Onion powder heavy
lemon pepper light
Cracked pepper light
paprika to color
table salt light
When your done spicing it should look like you have too much on
Let sit over night, Smoke at 200 degrees for 3hr usually puts me close with smoking wood chips for the first hour only. Check often, rotate racks, if any moisture comes out of the meat to sit on the fish then dab dry with a paper towel otherwise it will cake up in that spot. Let air dry unsealed for a few hours. Enjoy!!!
I just chop the head and tail off and split the fish in half, leaving the skin on. There has been several threads on this, do a search and it may turn up a few for you.
One guy wrote liquid smoke in his wet brine, careful with that stuff, if that's the way you chose to go. I tried another guys that must of over did his with liquid smoke, i wanted to puke it was so awful. You may not perfect it the first few times, but play around with it and do a few batch's and you will settle on something you like before you know it. Oh and i use a digital meat thermometer that i stick the prob into the thickest meat and once it hits 140, i usually give it 15-20 min more and it's good to go. Good luck
Here.....Hold my drink & watch this