1 part salt, 3 parts brown sugar dry cure, enough to cover filet. Put all over the flesh side in a nonreactive pan big enough to hold the fish (like a baking pan). Put a piece of plastic wrap over the fish. Put another pan on top of the fish with two soup cans on it for weight. Let it brine for 4-6 hours. Rinse off brine, let dry. Cold smoke. Done and done and give me some.
LG BGE-Brinkman Cimmaron-Custom Pull-behind (old grade school boiler)-Weber Kettle-DCS 30"