Smoking sturgeon

I would like to hear experiences with smoking sturgeon. I have 20# of 1-2# whole fish. I have done many types of meats and fish but read that they are somewhat easy to over cook. I like to use Morton Qwik cure and think that 1/2 rate brining might prevent turning them to shoe leather. I tasted the finished product many years ago and preparing this delicacy has always been on my bucket list.

I’ve bought smoked Shovelnose but never had a chance to smoke any.

With the amount of oil in them, I’m thinking you’re on the right track with keeping the time in brine down. My hands were wet with oils after just a few bites.