ok so i smoked some trout that i caught this weekend and it cam out toooooo good to not share.
the brine was super simple. (i like the flavor of trout so i try not to over season it during any cooking style). sorry i did not use any measuring tools just a larger table spoon i guess a soup spoon is what i used to measure.
- fillet trout leaving the skin on and rinse well.
for every quart of water. (4 cups of water)
1. one modest spoon full of kosher salt.
2. one decent sized spoon full of plain white sugar
3. two heaping spoon fulls of brown sugar.
Prep and cook.
1.combine all ingredients and mix until all ingredients are dissolved.
2.in a container that will allow fish fillets to lay completely flat and not over lap. submerge fish in brine. make more brine if needed so fish is completely submerged. Cover and place in fridge for 24hours.
3. remove from brine gently pat dry and place on racks.
4. sprinkle a small amount of table salt, pepper and brown sugar on fish.
5. Let stand for 45min or until fish is at room temperature and a glaze has formed on fish.
6. preheat smoker to 200 degrees, (I used hickory chips).
7. Place fish skin side down directly on to the racks or what ever cooking surface your smoker uses. (do not use foil)
-this is where it will very for you, the fillets i used were from one 6lb and one 3lb trout. I smoked my fish for approximately 2.5 hours. the fish was completely done but to different degrees of done. both the larger fillets and smaller fillets were fully cooked and very moist. How ever the larger fillets by comparison were much more moist very juicy in fact when i brought them out the larger fillets where dripping. I would of liked to to maybe left the larger fillets in for about another 30 to 45 minutes.
-so basically for a 2.5-3lb trout fillets 2.5 hours at 200 degrees would be perfect for a very moist fillet, and for a larger fish 3-3.15 hours at 200 degrees would be perfect for a very moist fillet .
I know it is a super simple recipe but please dont turn your nose up to it. after taking one bite i decided i will only be smoking my trout with this recipe from now on it truly was incredibly delicious.
so enjoy and pleas share any feed back you might have