Step 1

Make the brine for the trout by dissolving kosher salt and brown sugar in water.

Step 2

Place the trout fillets skin side up in the brine and brine the fillets for 15 minutes.

Step 3

Preheat your smoker to 180 degrees F.

Step 4

Remove the trout from the brine and place the fillets directly on the grates of your smoker.

Step 5

Close the lid and smoke the trout for 1 1/2 to 2 hours depending on the thickness of your fillets. Smoke until the trout reaches an internal temperature of 145 degrees F. You want to smoke the trout fillets until the trout flakes easily.

Step 6

Remove the trout from the smoker and serve warm, or cool completely and serve chilled with your favorite accouterments.