I use dry brines on pork and beef mostly.I like the wet brines for fish.The Luhr Jensen recipes are very good and I usually add a lil more hot pepper then whats called for.If my mind is working right when you put fish in a wet brine you know its good when the fish float in it not sink to the bottom.This proves your salt content is correct.
Last year I was given a book on smoking fish and about 50 different recipes for brines.I'm not sure the name of it cuz I'm at work.The author is a Northwest guy and almost all the recipes are from local fisher people.I use wat Cav and Zen said.The recipe book from Lil Chief smokers.Good luck and good smoking.
Im always available to sample anyones smoked fish.Hehehe