How long to brine trout? Edit- They're out of the smoker

[Gonna Smoke]

I have some rainbow filets that I'm going to dry brine with thirdeye 's recipe and smoke. This is my first time trying this and I've been reading a lot about the different techniques. Most say 2-6 hours in the brine. Would I ruin anything if I let them sit overnight and smoke tomorrow morning?

This may be a silly question, but I ask because I know the flesh density is very different from beef, pork, and poultry and I don't want to ruin some nice fish filets...

 

[thirdeye]

I would stick with my recommendation of 3 to 6 hours for trout, because the flesh is much thinner. Here is an example of the trout fillets I keep for smoking, these are from 18" to 20" fish.

One thing you might try is curing 1 or 2 fillets for 12 hours and see how you like the longer time.

 

[Gonna Smoke]

Thanks Wayne. I'll rinse them thoroughly and let them rest in the refrigerator overnight. Plan is to smoke them tomorrow...

 

[thirdeye]

Thanks Wayne. I'll rinse them thoroughly and let them rest in the refrigerator overnight. Plan is to smoke them tomorrow...

I'm looking forward to reading your review.

 

[Gonna Smoke]

I'm looking forward to reading your review.

If I don't mess them up in the smoking, I will write up a review. Heck, I'll write up a review, regardless...

 

[BrianGSDTexoma]

Wayne's recipe is my go to anymore.

 

[Gonna Smoke]

After a good rinse, seasoning with coarse black pepper and garlic powder, they rested in the fridge uncovered last night...

Smoked with cherry trying to keep the pit temp 120℉-140℉. After a couple of hours, bumped up to 170℉-200℉. After a couple of hours with the I.T. around 100℉...

Pulled around 150℉ to rest and cool...

Taste test later...

 

[thirdeye]

Lookin' good so far. Just a heads up that some fillets have a better mouthfeel the day after smoking. The flesh gets a little more tender and the moistness evens out.

 

[Gonna Smoke]

Lookin' good so far. Just a heads up that some fillets have a better mouthfeel the day after smoking. The flesh gets a little more tender and the moistness evens out.

I have put them in the fridge for an overnight chill except for the 4 small pieces. Those have become smoked fish dip for tonight. I did have to taste a little and am happy with it...

 

[gmc2003]

Looks great Charles. I used to fish for trout(brookies) when I was younger. The only thing we did was clean them, stuff with butter, foil and toss them in the campfire for a few minutes. They tasted great and paired well with the Boones farm. When your in that 14/16 year old range. Your choice of booze is very limited, but it did make for some great memories.

Point for sure
Chris