Hey flatbroke,
Good looking smoked albacore, you inspired me to buy some tuna and try smoking it.
I brined it in raw brown sugar (all we have), salt and pepper just like you did, being my first attempt I read that it should be in the brine anywhere from 1 1/2 to 24 hours, do to circumstances it brined for 6, I smoked it at 160° for 2 3/4 hours, at 145° internal it flaked with a fork so I took it off, it was good, but it didn't come out colored like yours.
Any ideas why not, is it because I didn't use brown sugar like you have?
Where 'bouts in Central CA, if you don't mind me asking, I lived in Kern county for 31 years and SLO county for 7.
Thanks, Gene