Combine first three ingredients of the fish rub and mix well. Dredge mullet in the mixture. Cure for 3 hours. Rinse fish. Place fish skin side down on resting racks. Season fish with a light dusting of Chicken Spice. Air dry in cooler, unwrapped, overnight. Preheat smoker with ¼ bag charcoal and 3 logs, and heat to 300–350°. Place racks of fish on the smoker. Cook for 15 minutes. Remove and cool.
For Datil Pepper Remoulade, place all ingredients into a bowl and mix together well with a whisk. Reserve. Serve on top of mullet.