1 Qt. water
1/4 cup. salt
White bass fillets, skin on
1 T. tarragon
Dissolve salt in water, place fillets in brine;soak overnight. Rinse fillets, place on racks skin side down.
Air dry 30 minutes. Brush with barbecue sauce; lightly sprinkle with cayenne pepper. Add tarragon to smoker water pan. Smoke 3 hours with charcoal pan half full, water pan two - thirds full.