1.7 lb filet took a swim for 24 hours in a commercial brine with great reviews out of Wyoming. It was the maple brine....after the swim.....rinse completely....pat dry with towels...and let sit at room temp for 30-1hr until flesh is tacky.
I used the mildest wood I had on hand - a mini split of peach....let it go about 40 min at 200 and sprinkled 1tbs of brown sugar on each filet to melt as a really thin glaze. Checked temp after 1 hour total and I was at 150 already so I pulled.
Served it up summer style with crazy Mexican corn salad, tomatoe-cuke-red onion salad and called it a day....only change I'd make is pull the tail filets before the thicker ones....flavors were really nice and fun to do something new.
