it came out great! it was about 3 pounds of filets, two pieces. about 8:00 this morning it was laid to rest in a plastic tub covered with chef prudhomme's seafood magic, and a mixture of 1/2 cup kosher salt and 1/2 cup brown sugar, then into the refrigerator until 5:00 this evening. rinsed and set to dry for about 2 hours, it went on the smoke at 190 degrees for 2 1/2 hours. at the 1 1/2 hour mark it was glazed with some maple syrup. as this is written it is cooling, the aroma is fantastic, ant the taste is not too salty with a hint of sweetness. i used mesquite, i like it for fish.