Brine for Smoked Fish

My uncle was the fish smoker in the family until he passed away. No longer are we treated to his wonderful smoked fish. During one conversation I said "heaven forbid" but what if? His answer to my recipe request was salt, sugar and water. And of course it did not taste like uncle's. Found a couple of recipes, tweaked and combined them and I seem to have passed the smoked fish taste test. Still doesn't taste like uncle's but think of him every time I make and taste smoked fish.

• Ready In: 30 hrs
• Serves: 4

Ingredients

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

Directions

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