For 3 pounds catfish (20 pieces) - (can use other fish).

18 oz. cold water
1 tbsp. salt
1 tbsp. sugar
1 tsp. black pepper
1 tsp. garlic powder
1 tsp. Worcestershire sauce

Mix ingredients well and add fish. Refrigerate for 24 hours. Take fish out and place on paper towels. Pat fish dry and let set until starts to form a glaze and sweats. After glaze, smoke 180 to 190 degrees until done.