Step 1

Clean the fresh fish and butterfly them.Add A NoteIngredients8 rainbow trout fillets

Step 2

For the Brine: Combine one gallon water, brown sugar, soy sauce, salt and pepper and stir until salt and sugar are dissolved. Brine the trout in the refrigerator for 60 minutes.Add A NoteIngredients1 Gallon water1/4 Cup salt1/2 Cup brown sugar1 Tablespoon black pepper2 Tablespoon soy sauce

Step 3

When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.Grill: 225 ˚FAdd A Note

Step 4

Remove the fish from the brine and pat dry. Place fish directly on grill grate for 1-1/2 to 2 hours, depending on the thickness of the trout. Fish is done when it turns opaque and starts to flake. Serve hot or cold. Enjoy!Grill: 225 ˚FAdd A Note

Step 5

Fish is done when it turns opaque and starts to flake. Serve hot or cold. Enjoy!Add A Note