16oz of gin, half a cup of kosher salt, half a cup of brown sugar, half a cup of maple syrup. Soak 2oz pieces for 24hr then place skin down in the smoker on oiled tinfoil. Top each piece with a sprinkling of brown sugar and a little black pepper. Smoke for 2-3 hours at 170°F. 

It’s definitely advisable to have more than one batch of fillet pieces ready to soak in the marinate. That way you’re not throwing away all that goodness for a small single batch.