This weekend I am going for a trifecta.(Beef,Pork and Fish). It is opening weekend of deer season hear in Wisconsin, and since I do not hunt much, I decided to make some good grub for all my hunting buddies. First I am going to get the fish done. I mixed the brine and put the fish in around 6am. I am using about 10 lbs of bull heads from the Mississippi river. Headed and skinned I will brine for 2-4 hrs. Then i will rinse and let dry for about 1 hr. Then put on the smoker at 190 for 2-3 hours.Here is the recipe for the brine. 1/2 gallon water 1/2 cup kosher salt 1/2 cup brown sugar 1/4 cup lemon juice 1 1/2 tsp. garlic powder 1 1/2 tsp. onion powder 1 1/2 tsp pepper 1/2 cup soy sauce 1/4 cup Worcestershire Second I am going to get 2, 8 lbs pork butts ready for the smoker on Saturday. Threw together a rub this morning and will let sit for 24 hrs. 1 cup brown sugar 1 Tbs paprika 1 Tbs Paprika 1 Tbs Black Pepper 1 Tbs Crushed red pepper 1 Tbs Onion powder 1 Tbs Garlic powder 1/2 Tbs Cumin 1 Tbs Italian Seasoning 3rd I will be doing some Ground Venison Jerky. Got to run to the grocery store and get some supplies. Will be back to post more pics and let you know how its going.