Go Back
–+ servings
smoked trout recipe
Print Recipe
5 from 2 votes

Smoked Trout

Beautiful rainbow trout for any dinner. Prepared with a wet brine before cold smoked over alder wood, this is barbecue fish done right.
Prep Time10 minutes
Cook Time3 hours
Brining Time2 hours
Total Time5 hours 10 minutes
Course: Appetizer, Main Course
Cuisine: American, BBQ
Servings: 4
Author: Ben Isham-Smith

Equipment

Ingredients

  • 4 rainbow trout fillets

Brine

  • ½ cup kosher salt
  • ½ cup brown sugar
  • 1 gallon water

Instructions

  • In the brining bucket, mix the water, kosher salt, and brown sugar. Stir until the salt and sugar have fully dissolved.
  • Carefully place all trout fillets in the bucket, making sure to submerge them in the brine solution. Move bucket to refrigerator and leave for at least two hours, or overnight.
  • Remove trout from the brine and wash under cold water tap to remove excess brine. Pat each fillet dry with paper towels and place on cooling rack to air dry for one hour.
  • Fire up your smoker to 175°F (79°C). Use a smoker thermometer to accurately gauge the internal temperature of the chamber.
  • When your smoker has warmed up, add alder chips to the firebox and place trout fillets on smoker grates. Smoke for 3 hours, or until the internal temperature of each fillet has reached 145°F (62°C).