|Non iodized salt||1 1⁄2 Cup (24 tbs)|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Onion powder||1 Tablespoon|
Remove head of each fish by cutting under dorsal fin to center, just behind the head.
Repeat procedure on other side.
Remove head and internal organs.
Cut along bottom of fish, from head to tail.
Push thumb under membrane and ribs, moving from back of fish toward head.
Spread 2 halves of fish apart.
Remove loose ribs (backbone stays in fish).
Scrape along backbone with a knife, removing debris.
Combine next 5 ingredients, stirring well.
Pour into two 13- x 9- x 2-inch dishes.
Place 4 mullet in each dish.
Cover and refrigerate 45 minutes to 2 hours, depending on degree of saltiness desired (do not reduce amount of salt); rotate fish, and stir mixture once.
Rinse fish well; pat dry with paper towels.
Place cooling racks on baking sheets; arrange fish on racks.
Refrigerate for 2 to 3 hours to.
Rub pepper on both sides of each fish.
Prepare charcoal fire in smoker, and let burn 10 to 15 minutes.
Cover coals with large pieces of green hickory.
Place water pan in the smoker, and fill with water.
Arrange the fish on rack, scale side down.
Cover and cook 3 to 4 hours, rotating fish occasionally (do not turn).
Add hot water to water pan, if necessary.