I soaked them in brine overnight and spiced them with Luzianne Cajun seasoning. The smoker is set at 160F.
After an hour, looking good.
It is glazed with honey, maple syrup, and Bourbon.
I sauteed halibut cheeks in olive oil, butter, fresh garlic, and red pepper flakes and spiced them with Celtic salt and fresh ground black pepper.
Paired with Sauvignon Blanc.
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, now I'm wondering what beer it will be paired with. 
