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Ragnar, I smoked a pike myself, and had very similar results.  The thinner parts of the fillet (tail area) was more like a jerky, but the flavor was awesome.  I think the next one I do, I will just chunk the pike like a salmon, with the skin on.  I think the skin will help keep the meat more...

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...

How did this go Ryan? I smoked my second batch of brown trout recently and they turned out spectacular.  Lets compare notes buddy?

Thanks, Ryan. I ended up letting them sit in the brine for 12 hours, and then rinsed them off, let the fish dry out on the racks, and then I smoked them for 6 hours at 130°.  I would have smoked them at a higher temperature, but I had things to do for the day.  I thought the fish turned out...

Hello there. I recently purchased a new smoker, which is a SmokinTex 1400 series smoker.  I cooked a brisket last week, and smoked some jerky also.  Turned out excellent. I just caught some brown trout today through the ice at a local lake.  I have them gutted, scaled, and...

Hey there.  Mike here from the Madison, WI area.  I picked up a SmokinTex 1400 series smoker a few weeks ago, and I'm ready to lay down a smoke trail!  Venison, beef, and fish will be getting high on smoke, brother.