Rinse loins and pat dry. Cut loins into 6 to 8-ounce pieces. Sprinkle a liberal amount of kosher salt on all surfaces of the albacore. Coat fish with light brown sugar and work kosher salt and sugar in all crevices. Smoke the albacore at 170 degrees F for 2 1/2 to 3 hours using a combination apple and oak wood chips.