Smoked catfish anyone?

[LA Pork Butt]

Here's my guide:

Basic Brine
2 C. Cold water
1 T brown sugar
1 T kosher salt

For Fish add the following:
1/2 t black pepper
1/2 t onion powder
1/2 t garlic power 
1 bayleaf

1/2" thick fillet
Brine 30 minutes
Smoke 150 to 175° for one hour
Smoke at 200° for 30 minutes
Smoke at 250° for 20 minutes

3/4" thick fillet
Brine for 45 minutes
Smoke at 150 to 175° for one hour and 30 minutes
Smoke at 200° for 30 to 45 minutes
Smoke at 250° for 30 minutes

1" thick fillet
Brine for 45 minutes
Smoke at 150 to 175° for one hour and 45 minutes
Smoke at 200° for 30 to 45 minutes
Smoke at 250° for 30 minutes

1 1/2 thick fillet
Brine for one hour
Smoke 150 to 175° for two hours
Smoke at 200° for one hour and 15 minutes
Smoke at 250° for 45 to 50 minutes

Remove from brine and pat dry. Dust with your favorite rub and smoke with your favorite wood. I use citrus.

[DWCowles]

No pics???