1 1/2 cup brown sugar
3/4 cup Kosher Salt
1 1/2 tsp ground cloves
1 tsp white pepper
2 tsp dry mustard
2 tsp onion powder
1 tsp garlic powder
2 tsp black pepper
Note: Refrigerate fillets for approx 12 hrs, remove from refrigerator when ready to smoke, wash fillets and let dry outside for 1 to 2 hrs.
Smoke fillets by using Bradley Smoker Cherry or Apple wood Bisquettes at 140 to 150 deg for 1 hrs..... Rotate fish racks from top to bottom occasionally.
Stop smoking Bisquettes after 1 hr and continue with smoker by increasing heat to 160 to 170 deg for another 2 hrs. DO NOT ALLOW TO GO OVER 170 DEG
After smoking complete, let fish cool at room temp for approx 1 hr and then refrigerate uncovered for overnight.