Smoked Steelhead

1 cup granulated sugar
1 cup canning salt
1 teaspoon pepper
1 teaspoon poultry seasoning
2 teaspoons garlic powder
2 teaspoons onion powder
3 tablespoons lemon juice
1/4 cup Liquid Smoke
2 quarts hot water

Cut fish into 3- to 4-inch steaks.

In a large glass or porcelain pan combine all ingredients (make sure the pan is large enough to combine all the ingredients and large enough so the fish will be completely covered with brine mixture), then add the hot water. The water should be hot enough to dissolve all the ingredients completely. Add the fish after all the ingredients are dissolved. You may want to double the brine mix to make sure the fish is completely covered.

Brine the fish for 24 to 36 hours in a refrigerator, turning every 12 hours. After 24 to 36 hours, remove the fish from the brine and put it directly into a smoker. If you like a smokier tasting fish, add hickory or mesquite chips to smoker. About 8 hours at 140 to 165 degrees F works best. If you are unsure about the temperature, check fish every couple of hours.

After removing fish from the smoker, let it cool for several hours before eating.