This is an optional step and smoked trout dont necessarily need a brine. You will need to prepare enough brine to completely cover the fish.
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Cover and refrigerate 12-24 hours.
Trout brine for smoking recipes. Every nook and cranny of the fish fillet should be covered with your dry brine. To brine trout combine about 1 tablespoon of table salt or 2 tablespoons of kosher salt for every 1 cup of water. Adding small amounts of seasonings to the fish brine is a great idea as well.
Once the fish is. In a small bowl combine sugar salt and pepper. If you are using a Kamado grill use the grate tool to lift the plate setter slightly and drop in about half of the wood chips.
Cover with plastic wrap and place in the fridge for 1-6 hours. Right before putting the fish on the grill add the smoking chips. Rub the dry brine on fillets and place fillets in a glass baking dish making sure the fish is totally surrounded and covered in the dry brine.
Directions Mix the brown sugar salt garlic powder onion powder black pepper and cayenne pepper. Just the brine for the second trout. Place your fish fillets in the container and then liberally sprinkle the brine over your fish.
Place fish in casserole dish and cover with dry brine.
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