Meats & Fish
2 Tbs Kosher salt
2 Tbs Brown sugar
4 cups Water
2 ea Trout, whole, gutted & gilled
Adapted from Hey, Grill, Hey online by BBF, 5/2/2022.
Mix the salt and sugar with the water until dissolved. Submerge trout in this brine in the fridge, covered, for 2 hours up to overnight.
Smoke the trout at 175-200 F° for 2 hours or more, depending on size. Do not let the temperature get above 225 F°.
Serve warm or cold with red onions, capers, cream cheese, and crusty bread.