masterbuilt

Smoked trout fillets dry brined overnight then gently seasoned and slow smoked to perfection.These can be smoked on a gas grill like a Weber, a pellet grill like a Traeger or Pit Boss, or even an electric Masterbuilt smoker.

Easy Smoked Trout Fillets

4-6 oz Trout Fillets (skin on)

Cups Dark brown sugar

Salt

Tbsp Fresh black pepper

Tbsp Smoked Paprika

Tbsp Chili Powder

½ Tbsp Garlic Powder

½ Tbsp Onion Powder

½ Tbsp Black Pepper

½ Tsp Cayenne Pepper (optional

Rinse the trout fillets under cold running water.

Place them on your cutting board and pat very dry with paper towels

Once dry, run your fingers along the trout checking for any bones that were not removed previously.

If you feel any, remove them with some tweezers and discard.

Rinse and Dry the Trout

Mix the brine mixture ingredients together well and place some in the bottom of the baking dish.

Place the trout fillets on top of the mixture, skin side UP, then spread more of the brine mixture over the fillets, trying to cover every exposed surface of the fish.

Continue to layer your fillets like this, depending on how much fish you have, packing the brine mixture around them, and then cover the whole dish tightly with plastic wrap or a lid.

Place the baking dish in the refrigerator for 6-12 hours overnight.

Dry Brine the Trout Overnight

After the trout is finished brining, take the fillets out of the brining liquid and rinse them off really well under cold running water.

Pat dry with paper towels, and place them on a wire rack on top of a baking sheet to air dry.

Keep them on the wire rack for about 1-2 hours while you start to get your grill or smoker ready.

You can optionally season them lightly with the Salt Free BBQ Rub for Brined Fish if you want extra savory flavor.

Rinse and Dry the Brined Salmon

Light or turn on your smoker, grill or pellet grill and set up the temperature to 225°F. If using a grill, only light a small amount of charcoal or light a single burner on one side for indirect cooking

Brush the grill grates with oil to keep the trout from sticking. Ideally use a grill mat.

Add your wood chunks directly to the firebox of a smoker, or use chips in a smoker box, or pellets in a tube smoker or pellet grill.

Once smoke is being produced and the grill or smoker is at 225°F, put your trout on the cool side of the grill with the skin side DOWN.

Set up your Grill or Smoker

Smoke the trout for about 2 hours until the internal temperature reaches 145°F using an instant read thermometer.

Remove the smoked trout from the smoker and serve immediately.

Smoking the Trout

Learn everything you need to know about how to make smoked green beans!We smoke our green beans low and slow in a cast iron skillet with lots of butter and seasoning for a delicious side dish.Whether you are using a Traeger, Camp Chef, or Pit Boss pellet grill, an electric smoker like a Masterbuilt, or just a Weber propane grill, we’ve got you covered. 

Easy Smoked Green Beans

1.5 lbs Fresh Green Beans

Tbsp Olive Oil (regular, not extra virgin)

Tbsp Three LIttle Pigs BBQ Rub (or your favorite BBQ seasoning)

Tbsp Salted Butter

Lemon

Preheat

Light or turn on your smoker, grill or pellet grill and set up the temperature to 225°F. If using a grill, only light a medium amount of charcoal or light one or two burners on one side for indirect cooking

Wood

Set up the Grill or Smoker

Wash

Give the green beans a good wash in a colander under cold running water and then dry them off with some paper towels on a cutting board.

Trim

Line the green beans all up by one end, about one handful at a time, and cut the tips of each green bean off with a good carving knife.

Repeat

Then line them up by the other ends and repeat on the other side.  Continue doing this until all the ends are cut off of each green bean.

Wash and Trim the Green Beans

Drizzle

Spread the trimmed green beans out in the cast iron pan and drizzle with the olive oil.

Season

Next sprinkle on some Three Little Pigs (or your favorite BBQ rub) and then toss with tongs to coat all the green beans in the oil and seasoning.

Butter

Cut the salted butter into small cubes and evenly distribute the butter on top of the seasoned green beans so that it can melt over them as they cook.

Season the Green Beans

Smoke

Once your grill or smoker is up to 225°F and making smoke, place the cast iron skillet inside.  Place it on the opposite side of the heat if using a grill so it is cooking indirectly.  Close the lid.

Rotate

Rotate and toss the green beans occasionally with tongs to cook evenly.

Finish

Smoke the green beans for roughly 45-60 minutes or until tender but not mushy.

Smoke the Green Beans

Remove

When the green beans appear done, remove the cast iron skillet from the grill or smoker.

Optionally drizzle with some fresh squeezed lemon juice.

Serve

Remove and Finish

Learn how to make smoked turkey thighs on ANY grill or smoker, whether its a Traeger or Pit Boss pellet grill, a Masterbuilt propane smoker, or just a simple Weber kettle!Smoked turkey thighs are simple to make and a delicious way to enjoy smoked turkey without making a whole bird!First we trim, season, and smoke the turkey thighs at a lower temperature to get extra smoky flavor, then raise the temperature to finish to get the skin nice and crispy.

Smoked Turkey Thighs

Raw Turkey Thighs (separated from the legs)

Favorite BBQ rub

Tbsp Dark Brown Sugar

Tbsp Paprika

tsp Onion Powder

tsp Garlic Powder

tsp Black Pepper

½ tsp Cayenne Pepper (optional

Light

Light or turn on your smoker, grill or pellet grill and set up the temperature to 220°F. If using a grill, only light a small amount of charcoal or light a single burner on one side for indirect cooking

Rinse

Remove the turkey thighs their packaging and rinse under cold running water.

Pat the turkey thighs dry with paper towels, and place them on a cutting board.

Legs

If they are connected to the legs as turkey leg quarters, separate the legs from the thighs using a sharp boning knife.

Flip the turkey thighs skin side down and trim any excess skin hanging off the sides of each turkey thigh and also remove the small triangular tail bone at the bottom of each thigh if present.

Trimming the Turkey Thighs

Gather your favorite BBQ rub or chicken and turkey or mix together the ingredients to the BBQ Turkey Rub above in a small mixing bowl.

Generously sprinkle the BBQ rub all over the turkey thighs on each side.  Do not use oil to help the rub adhere.

Season the Turkey Thighs

Oil the grates well with canola or vegetable oil using a paper towel

Place

Once smoke is being produced and the grill or smoker is at 220°F, put your turkey thighs on the indirect side, skin side UP, and close the lid.

Finish Setting up your Grill or Smoker

Rotate the turkey thighs as needed, maybe every 30 minutes for about 2 hours, or until the internal temperature of the thighs has reached 130-140°F.

Increase

Then increase the heat of your grill or smoker to 325° and continue cooking INDIRECTLY.

Rotate the smoked turkey thighs as needed and cook at this temperature for about another hour, or until the internal temperature has reached 175°F.

Remove the smoked turkey thighs from the smoker and place on a wire rack or cutting board to cool.

Top 3 masterbuilt recipes from across the web

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Top Tags

Easy Smoked Trout Fillets

Easy Smoked Green Beans

Smoked Turkey Thighs

Top 3 masterbuilt recipes from across the web

The most viewed masterbuilt recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Smoked Trout Fillets

Easy Smoked Green Beans

Smoked Turkey Thighs

The most viewed masterbuilt recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine