Dry brine: 4 cups dark brown sugar, 1 cup salt, 2 tbsp black pepper
12 hrs later (pretty sure this was way too long)
Are they supposed to look like that after coming out of the brine? I know I left them in too long...are they salvageable?
I used 2 cups brown sugar to 1 cup Kosher salt, and brined for 12 hours also. My trout did look similar to yours after I took them out of the brine and rinsed them off. My trout turned out dynamite. Not sure why yours didn't? What temp did you smoke them at? I was at 160 for the last two batches, got the internal temp up to 140, and they were perfect.