Well you're doing a dry brine, so leave it as is. Wet brine, I usually will do a rinse. Mostly because you'll have a slime thanks to the wet bath it's soaking in. On temps, I normally just run it around 140-160 range. I like a cold smoke and drying the fish out. But this takes awhile, not a fast process. If you want it moist run a tad hotter (maybe around 180-200) and it'll be done quicker. Dryer outter flesh/skin but moister meat inside.