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My wife picked up some fresh mackerel from the market and
this is what I did:
Made a brine of:
1 U.S. gallon of water
2 cups salt
1 cup brown sugar
1/3 cup lemon juice
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon allspice
2 teaspoons white pepper
Each of the fish weighed about 2-2.5 lbs. I brined them for
about 6 hours with their skin on.
Next I removed them and allowed them to air dry, I DID NOT
rinse them off. I let them dry for about an hour total.
I set up for indirect using the plate-setter feet up. I used
lump charcoal and grape vines to get the EGG to 190º. I tried everything to
keep it at 190º but ended up doing the fish at just over 200º. I placed the
fish on the grates and left them alone for 2 hours.
I pulled them when they reached 140º internal temp.
My wife is Russian and she loved them!