




Spanish is better than King
My only alterations to this recipe is I add a couple of table spoons of Cholula hot sauce and I replace the water with apple juice.
I also soak my wood chips in apple juice. It gives a nice caramelized finish and a sweetness to match the heat and smoke flavors. Wood is a mix of hickory , oak , pecan and apple.
I've found that white fish like sheepshead, grunts, porgies need way more soak time in brine for penetration. But for macks 24-36 hours is plenty.