Once you have brined them you paint them with honey(you can sprinkle with brown sugar but I find honey is better, bit more of a fruity sweetness).
Now, you have two choices from here, you can hot smoke them for about 4-6hrs till you get an internal temp of 57C(135F) or you can BBQ smoke them at 135C(275F) till you get the same internal temp, about 30-60mins. Both ways turn out amazballs but the BBQ is a bit more like a cooked piece of fish & great as a meal, whereas the hot smoke is, well it's like smoked fish & better for an entree with biscuits & sour cream/crème fraîche or a snack with a nice beer.
![beer :beer:](./images/smilies/Beer.gif)
You can also dry brine the fillets, but this gives a more salty taste & is more suited to mackerel or barramundi. Let me know if you want to try the dry brine & I will post the rub recipe.
![kewl :kewl:](./images/smilies/kewl.gif)