Alright, I mixed a fourth a batch of marinade and soaked five pieces of fillet for about an hour. I'd guess each piece to be less than a pound each, and a quart of the mix was enough to cover them well. I smoked the fish with apple wood, and left them on the smoker for two and a half hours...I had a bit of trouble with the temperature....thought it was good to go, came in the house and went back to check about thirty minutes later and the temp was down to around 150...I messed with the air flow and thought it was good to go again as it was staying right at the 190 mark, went in, came back out about thirty minutes later and it was up to 220. I finally got the air flow so it would hold at around that 190-200 range and went on about my business...at the two hour mark it looked like they could stand a bit more cookin', but thirty minutes later they looked like they were about right.
I ate one....sure was good. Thanks to Mr. Goober for sharing the recipe.