8 rainbow trout fillets
1 Gallon water
1/4 Cup salt
1/2 Cup brown sugar
1 Tablespoon black pepper
2 Tablespoon soy sauce
Clean the fresh fish and butterfly them.
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.
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.
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!
Fish is done when it turns opaque and starts to flake. Serve hot or cold. Enjoy!