Local, Fresh, Home Cured Alder Wood Smoked Sturgeon

I received a five pound section of local fresh sturgeon as a present from a local fisherman friend of mine.  I love sturgeon prepared just about any way, but most of all, I love it smoked. 

Alder Wood Smoked Sturgeon

4 pounds sturgeon fillets
3/4 cup kosher salt
1/2 cup granulated sugar
1 bay leaf
12 smashed peppercorns
1 garlic clove, smashed
1/2 gallon ice cold water.

Mix the water with the salt and the remaining ingredients in a container large enough to hold both the brine and fish, and mix until dissolved.  Brine the fish overnight.  Take the fish out of the brine, rinse and pat dry.  Allow to dry at room temperature for an hour until the surface is dry but not tacky.  Smoke at 180-190 degrees over alder wood or apple wood chips for approximately two hours or until the internal temperature of the thickest part of the fillet registers 150.