Smoked Sucker Preparation

I have been fishing for Suckers since I was old enough to walk along creek banks (maybe 6 or so). When you get a lot you can smoke them or can them or make patties and freeze. To smoke a lot it saves room to cut off head and tail; unless you like the tail. Gut them and mud vein and then soak in brine solution in a cool place away from flies. Place in a five gallon bucket if you have this amount and then place a dinner plate on top of brined fish with a heavy weight on top like a cleaned rock. Let brine, and then smoke when ready.