smoked trout
INGREDIENTS
8 rainbow trout fillets
1 Gallon water
1/4 Cup salt
1/2 Cup brown sugar
1 Tablespoon black pepper
2 Tablespoon soy sauce
PREPARATION
Steps
1
Clean the fresh fish and butterfly them.
2
For the Brine: Combine one gallon water, brown sugar, soy sauce, salt and pepper and stir until salt and sugar are dissolved. Brine the trout in the refrigerator for 60 minutes.
3
When ready to cook, set Z Grill temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Pellet Tube if available.
4
Remove the fish from the brine and pat dry. Place fish directly on grill grate for 1-1/2 to 2 hours, depending on the thickness of the trout. Fish is done when it turns opaque and starts to flake. Serve hot or cold. Enjoy!
5
Fish is done when it turns opaque and starts to flake. Serve hot or cold. Enjoy!