That receipe came from my folks and they have fished all the way from Baja Mexico to Petersburg Alaska. They have used that brine on ever kind of fish you can think of and it has never failed them yet.
On sturgeon, you want to make sure the meat is all white. None of that brown or reddish stuff on the pieces. That stuff comes out like leather when you smoke it. Halibut is the same way. Just make sure you have nice white pieces and it turns out great. Smoked sturgeon is probably my favoirte, I just don't get enough of it to smoke anymore.
I wet brine like I do salmon. With less oil than salmon, no sure how a dry brine would do. I cut mine into 1-1/2" cubes, marinate, then smoke. once the chunks are somewhat cool, I throw them in a bag with some cajun seasoning, shake the bag and done. Delicious!
Tried it this weekend on sturgeon and it was good (I highly recommend it for salmon). I think I may have over smoked the fish a bit - it was a little dry. I don't think I factored in the 90 degree weather into the smoking time. Oh well my fishing buddies aren't too picky - they'll eat anything.