NORTHERN PIKE – Brine = 2 quarts water, 3/4 cup non-iodized salt, 1/2 cup brown sugar, 2 tablespoons lemon juice, ¼ Tablespoon each of garlic and onion powder, 1 teaspoon liquid smoke. Brine 8 hours. Keep refrigerated.remove from brine pat dry place on racks and smoke until done about 8hrs depending on size and cut.

thanks rod tender.this is the recipe i was told about by my cousin.where in wi are you im over in mountain area.

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