Step 1

Place brine ingredients in a large saucepan and bring to a simmer. Simmer and stir until salt and sugar have dissolved. Allow the brine to cool.

Step 2

Inspect trout filets and remove any remaining bones with fish tweezers then place them in a large freezer bag or suitable container.

Step 3

Pour the room temperature brine over the trout until they are submerged. Squeeze the air out of the bag before sealing it. Alternatively, place a plate or other food safe object over the fish to keep it submerged.

Step 4

Place brining fish in the fridge and allow to brine for at least 4 hours but ideally overnight and no longer than 24 hours.

Step 5

Remove fish from the brine and pat dry with paper towel, removing most of the pickling spices.

Step 6

Bring the smoker up to 200 F. Remove fish from the fridge and place the trout filets skin side down on the grill**.

Step 7

Add preferred hard wood chips*** and allow to smoke between 175 F and 200 F. Do not allow temperature to rise above 225 F or the fish will dry out quickly.

Step 8

Smoke the trout for 60 minutes to 3 hours, depending on how thick the filets are. When the fish turns slightly opaque and begins to flake, it is done smoking. Check internal temperature of the fish with a meat thermometer to be sure it has reached 145 F.

Step 9

Serve warm or cold.