First attempt of smoking fresh trout

Discussion in 'Fish' started by baddurango, May 12, 2009.

  1. 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
  2. tn_bbq

    tn_bbq Smoking Fanatic

    Good luck.

    I've heard of folks brining their trout and smoking them with a very mild wood.

    Shouldn't take very long so long as you keep the temp down.

    Alton Brown smoked a salmon (seems it was smoked in a cardboard box)...ought to work for trout too.
  3. 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
  4. nomorecoop

    nomorecoop Meat Mopper SMF Premier Member

    Follow the above brine... Then I let mine dry & sprinkle with salt & pepper.

    Use a mild wood & don't oversmoke. You really need super thin blue smoke for this.

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