Water to Cover the Trout
1/4 Cup of Kosher Salt
1/4 Cup of Sugar
Brine trout for at least 4 hours and up to 24 hours. The longer you brine the fish, the better.
4 Sprigs of Thyme Per Fish
Use toothpicks to hold trout open. Sprinkle with lemon pepper and stuff with thyme sprigs.
|Indirect heat is best for smoking trout|
Soak wood chips in warm water for 20-30 minutes. Light charcoal chucks and allow to get red hot (e.g., build a solid bed of coals). Place trout flesh side down on grill. Put soaked wood chips in smoker and close grill. Smoke trout for 45 minutes to an hour depending on the heat of the fire and proximity of fish to the fire. Once the trout is done, either remove skin and bones and eat or wrap in foil and allow to cool in the refrigerator.
|Finished smoked trout|