About Cooking Outdoors
1/2 cup Kosher salt
2 pounds Trout fillets
Combine salt and 4 cups water in a 4 quart container and stir until the salt has disolved. Submerge trout fillets in the mixture, cover and refrigerate for 3 hours.
Remove trout from the brine, rinse thoroughly and pat dry. Place trout skin side down on a rack set in a baking pan. Place the pan in the refrigerator and leave uncovered for about 24 hours or until the skin is shiny and sticky to the touch.
When you are ready to cook the trout, heat smoker to 200 F.
Place the trout fillets in an aluminum pan, skin side down, separating them by at least 1/4 inch. Place the pan in the smoker and cook for 2 1/2 to 3 hours or unitl the fish is cooked through and darkened in color.
Remove trout from smoker and server immediately or chill and serve cold.
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