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It turned out Very moist but I didn't season it with anything but the Brine and a sprinkle of rub. so... the flavor was there but I like it just a little saltier. This was done at 215- 225 degrees so its a "hot" smoke. I checked it at 1 1/2 hrs and it wasn't flaky yet so i checked it twice more in the next hour and as soon as the thick part was starting to be flaky I pulled the filets and wrapped in foil.