Brine For Smoked Fish - cooking recipe

Ingredients

1 cup brown sugar
1 cup white sugar
1/2 cup salt
4 cups water (bottled)
1 lb boneless salmon fillet

Preparation

I bring this to a simmer over medium heat until all sugars are melted and combined with the salt and water.
Cool and pour over salmon pieces. ( I do not use all the brine and will have to tweak further ).
Place in the fridge for at least 24 hours.
Drain fish and pat dry.
Place on racks for about 1 hour, blotting with paper towel occasionally.
Place in smoker for 5 hours, checking and adding smoking chips.