- YIELDS | 4-6 SERVINGS
- PREP TIME | 3-6 HRS INCLUDING BRINING
- COOK TIME | 1.5-2 HRS
- 2 tablespoons Kosher salt
- 2 tablespoons brown sugar
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 2 tablespoons paprika
- 4-6 whole, gutted and cleaned trout
- Combine the ingredients in a large food grade container and set aside.
- Place the fish in the container with the brine, and then liberally distribute the brine over the fish. Every nook and cranny of the fish should be covered with brine.
- Cover the container with plastic wrap and place it in the refrigerator. Let the fish brine for 3-6* hours. There should be a fair amount of liquid in the container. This tells us the brine is working.
- Rinse the fish well and pat dry. Refrigerate until ready to smoke, no more than a few hours.
- Set the smoker to 140-150°F, and then place the cold trout on the grill grates.
- Smoke for 1.5-2 hours depending on the thickness of the fish, until the trout reaches an internal temperature of 145°F. I tend to keep the temperature as close to 200°F** as possible.
* Be careful not to over-brine the fish—let it sit no longer than 6 hours to avoid too salty of an outcome.
** Do not let the temperature of the smoker raise above 225°F or the fish will dry out.