smoked sturgeon

This is a dry rub for filets- Rinse and dry fish. Sprinkle with black pepper and garlic powder to taste. Take 2 parts brown sugar, 1 part kosher salt and cover fish with 1/8-1/4”, depending on thickness, may need more for more than 1 1/2” thick filets. Press mixture onto filets. Cover with plastic wrap and place in fridge for 24 hrs. Lightly rinse excess salt/sugar and pat dry. Re-season with black pepper if desired to taste. Place on cookie sheet back in fridge for 4-6 hrs until surface is tacky. Smoke at about 175* until internal gets to 145* or desired doneness. Time depends on thickness. Lower smoking temps results in more smoke flavor and better texture. Higher will be less smokiness and more of a cooked texture vs smoked. After smoking place in fridge in covered until cooled. Then store as desired. Will keep fresh in fridge for about 2 weeks. Best flavor after a couple days and flavors absorb. Do a small batch initially and take notes to improve on next batches. Additional seasonings can always be added but this is a good starting point.