Step 1

In a small bowl mix together the brown sugar and kosher salt. Spread a thin layer in a casserole dish.

Step 2

Place the trout (skin side down if your fillets have skin) in the dish over the brown sugar and salt. Cover the trout with the rest of the brown sugar and salt. Cover and refrigerate 10 to 12 hours.

Step 3

Remove the trout from the fridge and pat it dry very well, brushing the brown sugar and salt off of it. Set the trout on a cutting board or tray for 2 hours to let it air dry (do not skip this part).

Step 4

Set the Traeger or smoker to 180 degrees. Place the trout down on the grate for 2 to 2 1/2 hours.Note: If your Traeger has the Super Smoke setting, turn that on.

Step 5

Use in recipes like dip, sandwiches, eggs benedict, and pasta (recipe links in post above). Store in the fridge, covered, for up to a week.