Smoking Frozen Fish Advice

i have a few frozen silvers that I'd like to smoke. Can anyone advise if I need to change brining time(4 hours) or amount of salt used in a 4:1 brown sugar to salt dry rub? This is my standard for fresh fish.
Any advice appreciated.

I freeze most of my salmon before freezing. I've read that freezing it first is preferred...something to do with freezing it breaking down enzymes and making it better able to take the brine. I don't know how true it is, but I haven't changed my brine at all for frozen and have noticed no difference.

I use a dry brine of 2 cups brown sugar to one third cup salt and some other spices. Good stuff