Mix and blend all the ingredients in a big bowl to make the brine mixture. Allow the brine to settle for a while.
Cut your marlin as the brine settles for it to smoke right. Experiment with different cuts of fish. For example, strips, fillets, steaks, big chunks, jerky fillets, or whole roast.
Dip the cut marlin into the brine. Use 1-gallon zipper bags for each cut. Place your fillets, chucks, and strips into the bags, and add 1 to 2 cups of brine mixture into each bag.
Seal the brine bags and store them in the refrigerator. Leave your cuts of fish soaking for 8-12 hours. You can also prepare a dry brine of Kosher salt and brown sugar and brine in layers in a container.
As cuts of fish are soaking in the brine, light up and preheat your smoker.
Now it’s time to take the marlin out for the fridge and zipper packs. Pat dry the marlin with paper towels to remove the brine. Drying off the brine allows the smoke to draw into the fish.
Before smoking your marlin, make sure the brine has infused into the fish. Once your smoker has reached 225 degrees you can place the fish in it.
It usually takes 2 – 4 hours for for the fish to reach an internal temperature 140°F
Serve your smoked marlins along with pilaf rice, wine, or beer.