fillet trout, rinse
12hr+ brine: 1/3 cup each kosher salt and sugar, a bunch of black pepper and enough water to cover fillets.
rinse about 98% of the pepper off.
place on smoker racks. i used butcher paper to prevent sticking. i sacrifice some skin with the paper ….allow pellical to set up.
seasoned with salt free cajun.
4 hours of applewood smoke building up to @200°ish
tail/thin pieces are a bit dry but really good flavor. thick pieces are money.
Posted by AnchorScud