Wow… the good old cut plug!
First, I guess I would not call anyone "old-fashioned by today's standards", for using a cut plug? There are a lot of us old-farts floating around that still use it, maybe because we are the only ones who know how to cut one? I will often switch to cut plug, if I have herring and am targeting larger fish!
The QCI is not the only place that still uses cut plugs. Unbelievably, it is still a practice that is used up and down the entire west coast. A lot of us still practice it, very much. I just used a cut plug about a week ago. It can be used with or without a flasher and depending on how you rig it and your cut, it usually will produce better results at a very slow troll (less than 1.5 mph), motor mooching, or just plain mooching. If you do decide to use a flasher, use at least a 6-foot leader not impeding the action of the bait!
All the rumors floating around about large Chinook? Could be some truth there? The presentation of a cut plug is usually very slow and if done right, a tight spiral roll, making it ideal as bait for the "very large", and "very lazy" Spring.
The use of cut plug did indeed slowdown a lot with the use of downriggers and the development of the very effective artificial baits, especially the "teaser" heads. Nevertheless, it can still be a very effective way to fish particularly around kelp beds. Try "casting" the cut plug next to the kelp where you cannot get your boat close.
There is a bit of an art to it! Just do not go out and by some herring and chop off the heads. Make sure the initial cut is made at an angle allowing the herring to roll smoothly and mimic a wounded baitfish. That is very important! If rigged properly the cut plug should turn over smoothly in the water in a spiral roll. If you are targeting Coho, leave the side hook free, as Coho will normally attack from the side, with Chinook rig it with the rear hook in the tail, as they will attack from the rear.
The instruction at Salmon University is not bad; however, the instruction from Pro-Cure has some good pointers as well. Read them both! Most importantly, use either "live" or "brined" herring. Frozen and fresh herring, not brined will blow out very quickly! Good luck!
http://www.pro-cure.com/technique.htmlhttp://www.salmonuniversity.com/ol_htrh_pc1_index.html