Smoking Trout The Right Way {Old Family Recipe}

Step 1

Add the kosher salt, soy/tamari/coconut aminos (if using) and bay leaves.

Step 2

Heat the water and stir until all of the sugar and salt are completely melted. Add more cups of water if necessary, but always remember how many cups you are adding.

Step 3

Remove the solution from heat, pour it into the vessel you will be using to brine your trout, and then add the rest of the water as you previously measured. Allow this to come to room temperature completely — IMPORTANT — do not use warm or hot brine on your trout, it will cook the fish which you do not want.

Step 4

When the brine solution has cooled down, fully submerge your trout in it and add a few teaspoons of whole black peppercorns.

Step 5

Place your whole trout (or trout fillets) in the refrigerator to brine for anywhere from 8 to 12 hours.

Step 6

After the trout is brined, remove them from the brine and discard the liquid.

Step 7

Rinse your trout with cold water to remove the brine from the surface. Failing to do so will result in an overly-salty fish.

Step 8

Pat the fish dry with paper towels or tea towels.

Step 9

Using 2-3 toothpicks per trout, stick them inside the fish cavity to keep it propped open while drying and smoking. Add a small sprig of rosemary into the cavity too

Step 10

Place the trout on a rack to dry for 1-4 hours with a baking sheet underneath to catch the moisture. This step is crucial in developing the sticky pellicle which helps smoke adhere to the flesh. I usually go for 2 hours at cool room temperature, but the refrigerator is probably best.

Step 11

Preheat your Traeger on the 'Smoke' setting for 5 minutes. Or whatever pellet smoker or other type of smoker you're using.

Step 12

Baste the trout inside and out with maple syrup using a pastry brush and place them, with their chest cavities propped open, directly on the grill grates.

Step 13

Set your timer for 1 hour and every hour baste the trout with more maple syrup and check to see if the flesh is flaky.

Step 14

Depending on the size, the smoking will take anywhere from 1.5 hours to 4.

Step 15

Do NOT surpass 4 hours until you are looking to make trout jerky.

Step 16

Do NOT let the temperate get above 200/220 Fahrenheit, and if it does place a bowl of ice water inside the smoker to regulate it.