Yes, I reduce the salt in my brine from 1 cup to 3/4 of a cup. Add 1 jug of Kikkomans teriyaki, 5 or 6 cloves of crushed garlic, black pepper and any other spices you like. In goes 4 U.S. Quarts of water (I use the empty teriyaki jug to measure) and stir. Throw the fillets in for 12 hours and remove and dry. I do this in my cool basement with a fan on. I reduce my smoke producing time (not to be confused with the amount of time the fish are in the smoker) from 2 hours to 80 minutes,using alder pucks in my Bradley.
Hope this helps.
T2