Brown trout

scarps23

Meat Mopper

Original poster

Mar 2, 2013

195

57

Iowa

• Jun 29, 2017

• #1

Quick brine for 5 hours in kosher salt, brown sugar, soy sauce, hot sauce, dill weed, Cajun, turmeric.

Took out of brine and placed on rack in fridge until tacky.

Smoking at 150 for 30 minutes then turning up to 225 until internal temp gets to 145.

Had to show a picture of my son and his first fishing experience. Dad may have enjoyed it more than him. He just stared and took it all in.

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scarps23

Meat Mopper

Original poster

Thread starter

Mar 2, 2013

195

57

Iowa

• Jun 29, 2017

• #2

Haven't tried it yet. I'll put in fridge overnight. I like cold smoked fish. Smells good. Luckily just pulled before a huge storm came in.


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crazymoon

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Great North Woods, NH

• Jun 30, 2017

• #3

S23, your trout looks tasty and your son seems mildly amused ! point

 

SmokinAl

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Central Florida (Sebring)

• Jun 30, 2017

• #4

That's a great looking trout!

I remember as a kid catching trout & cooking them over a fire right next to the stream.

Those were good times!

Al

 

scarps23

Meat Mopper

Original poster

Thread starter

Mar 2, 2013

195

57

Iowa

• Jun 30, 2017

• #5

SmokinAl said:

That's a great looking trout!



I remember as a kid catching trout & cooking them over a fire right next to the stream.



Those were good times!



Al

Click to expand...

I've cooked a lot of trout in tin foil over fire. I've also burned a lot of trout over fire when I was younger. Charred trout isn't very good.


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