Smoked Trout

Steps

• 1

  Clean the fresh fish and butterfly them.

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  Ingredients

  • 8 rainbow trout fillets

• 2

  For the Brine: Combine one gallon water, brown sugar, soy sauce, salt and pepper and stir until salt and sugar are dissolved. Brine the trout in the refrigerator for 60 minutes.

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  Ingredients

  • 1 Gallon water

  • 1/4 Cup salt

  • 1/2 Cup brown sugar

  • 1 Tablespoon black pepper

  • 2 Tablespoon soy sauce

• 3

  When ready to cook, set Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  Grill: 225 ˚F

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• 4

  Remove the fish from the brine and pat dry. Place fish directly on grill grate for 1-1/2 to 2 hours, depending on the thickness of the trout. Fish is done when it turns opaque and starts to flake. Serve hot or cold. Enjoy!

  Grill: 225 ˚F

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