3 c Brown Sugar
1 1/2 c Plain Salt
2 t Teriyaki or Soy Sauce (or both)
Fresh Ground Pepper

Mix sugar, salt and Teriyaki or Soy Sauce together.  Place fish in a cookie pan.  Pat mixture over fish.  Let sit in the fridge overnight.  Rinse and pat dry.  Sprinkle on fresh ground pepper and place in smoker.

1/4 c Lemon Juice
1/4 c Vegetable Oil
1 T chopped fresh or 1 t dried Thyme leaves
1/4 teaspoon Salt
1/4 t Pepper

Mix all ingredients.  Makes about 1/2 c.

1/2 c red jalapeno jelly
1/4 c chopped fresh or 4 t dried thyme leaves
1/3 c olive or vegetable oil

Place jelly and thyme in microwavable 2 cup container.  Microwave uncovered on high 45-60 second, stirring every 15 seconds, util jelly is melted, or heat jellly & thyme in 1 quart saucepan over medium heat, stirring constantly until jelly is melted.  Gradually stir in oil, stirring constantly until smooth.

3 c Brown Sugar1 1/2 c Salt (plain, not iodized)
2 t Teriyaki or Soy sauce
Fresh ground pepper

Mix sugar, salt and sauces.  Pat over top of fish.  Refrigerate over night.  Cover with as much pepper as you like.  Then smoke using your smokers directions