- In a large bowl / pan combine 8 cups water, 2 cups brown sugar, 1 cup sea salt, 6 bay leaves. Leave refrigerated minimum 4 hrs, preferably overnight. Season if you choose, but avoid adding salt because the brine will add substantial salt to the filets beforehand.
- Place filets on grate and position on level 3. Use a tight gap on the lid, approximately ¼ “ gap or less to maximize smoke. Cook for 30 – 45 minutes or until filets are 145 degrees internal temp or better.