Sharing everything you need to know on
how to smoke trout
It is extremely easy & is a real treat with a unique flavor that just can’t be beat!
For the Brine
– Water – Kosher Salt – Brown Sugar – Whole Trout
– Butter – Lemon
Soak the fish in the brine for 6 hrs in the refrigerator. Then take the fish out of the brine, rinse them well & lay them on a raised baking tray.
Cover them with Press-N-Seal & set it back in the fridge overnight.
Optional – Add 3 pads of butter & a couple of lemon slices to the body cavity & another couple of slices of lemon on top.
If you prefer, you can skip this step. A simple, plain smoked trout is delicious!
Now for smoking - set the trout directly on the grate.
Learn about tips for smoking trout
Smoke it until the temperature of the fish reaches 160 degrees. This took about 2-3.5 hrs, but the amount of time will vary significantly, so keep checking the temperature.
Remove the fish, let cool & debone.
It’s time to serve!
How to Smoke Salmon
Smoked Trout Dip
More easy recipes