Step 1

Preheat smoker to 225 degrees Fahrenheit using fruit wood, like apple or cherry.

Step 2

Prepare the fillets by removing the pin bones from the trout using culinary tweezers. Consider asking the fish monger to do this for you.

Step 3

Oil the fillets and then apply the dry rub to the flesh side of the trout (approx 1 tablespoon of dry rub per fillet).

Step 4

Place trout on the smoker and smoke for 30 minutes or until the internal temperature of the trout reaches 140 degrees F at the thickest portion of the trout.

Step 5

Remove and let sit for 5 - 10 minutes and serve with your favorite side.