Hi I'm new to the site and can't wait to meet all you guys. I hate to start out this way but I need some help. Saturday me and my son went and caught a nice mess of trout. Naturally I wanted to try them on the smoker. So first if any of you guys have any good recipes to share that would be great. But the problem goes like this, I cleaned the fish and put them in a simple salt and brown sugar brine to soak over night. I was planning to have them for Sunday dinner. But sat. night my back got to hurting and by Sunday morning I couldn't get out of bed. Long story short I'm just now getting around again and I'm wondering if my trout is still good. Its been soaking in the brine for over 3 nights. I appreciate the help.
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If it was kept in the fridge or kept (for sure) below 40* F , I would smoke it, and test it.
We smoke ours at 220-240, skin and bone on/in. Smoke for 2 hours, flip, smoke for 2 more and done.
Head to roll call and give us a proper intro! Welcome to the Forums!
OK as promised here's a pic of the finished product. The trout was good but a little salty I guess from soaking in the brine to long. I also threw some venison on the smoker to go along with it and in case the trout didn't turn out to good. My wife made a rice dish and some good ole spinach and we had a great meal. I hope you guys had a great day today.