Smoked Rainbow Trout Recipe
applewood smoked, firm pop, mild flavor
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Ingredients
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Fish
Brine
Smoking
Method
Preparation
- 1
Create the Brine
In a large bowl or bucket, combine the water, kosher salt, brown sugar, apple cider vinegar, black peppercorns, garlic cloves, and thyme. Stir until the salt and sugar are dissolved completely.
- 2
Brine the Trout
Submerge the whole rainbow trout in the brine mixture. Cover and refrigerate for 4-6 hours. This will enhance the flavor and moisture of the fish.
Smoking
- 3
Prepare the Smoker
Soak the applewood chips in water for at least 30 minutes before smoking. This helps to create smoke when placed in the smoker.
- 4
- 5
Smoke the Trout
Remove the trout from the brine, rinse it under cold water, and pat dry with paper towels. Place the trout directly on the smoker grates. Close the lid and smoke for approximately 2 hours, or until the internal temperature of the fish reaches 145°F (63°C).
