- Oct 5, 2015
- 7
- 15
I went out and caught some rainbow trout this morning and wanted to smoke some up for dinner tonight. I know that most would recommend a brine and then drying to form a pellicle, but I didn't have the patience for that. I filleted the fish and left the skin on. I coated the meat with a healthy dose of salt a little black pepper, some cumin, and then drizzled it with honey for the sweetness. I heated my smoker to 190 and loaded with pecan chips. I judged doneness and texture by sight and feel and pulled them at about an hour. I'm happy with the results. Happy 4th of July smoking!!!
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