I caught a few nice trout earlier in the week and decided to smoke some fillets. I prefer a dry brine over wet for texture. Some cracked black pepper on top. Smoked at 180F for about 2 hrs over lump charcoal and cherry wood. These are tough to beat with crackers,cream cheese and a drizzle of hot honey….fantastic.
Posted by Infinite-Release6504
3 Comments
My mouth literally watered looking at those pics
What’s your dry brine recipe?
I kneel