1 Snake King (6-10 lbs) -- filleted
1 Gallon cold Water
1/2 C Kosher Salt
2 C Brown Sugar
1/3C Lemon Juice
1 T Garlic Powder
1 T Onion Powder
1 T Allspice
2 t White Pepper

Combine All in large bowl
Cover with a plate so the fillets are held under the brine
Soak overnight in refrigerator
Dry on the smoker racks at least 30 mins.

Smoke 190 - 220 F for 2 to 3 hours (Hickory is very tastey). Remove skin.

In a large bowl crumble the fish. Add:

15 oz Mayonaise
1 Pint Sour Cream
1 Finely chopped Red Onion
1 t Old Bay
Hot Sauce
worcestershire sauce
Liquid Smoke (5 drops)
Sqeeze of lemon