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Hey all gonna try to smoke some fresh trout this weekend, was wonder about any brines of rubs that you would recommend as well as cooking temperatures and temperatures it should when is done. thanks
Hey there Baddurrango. I do my trout with 2 litres of water 1/2 cup brown sugar, 1/2 cup kosher or sea salt, and a little garlic or whatever you like. I normally used a maple or hickory smoke. I like mine done around 155-160. Enjoy smoked trout is great