Smoked Trout

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   1. To prepare brine, combine 3 cups water, sugar, salt, pepper, thyme, and rind in a large bowl; stir until sugar and salt dissolve. Cook brine completely. Combine water mixture and fish in a 13 x 9-inch baking dish. Cover and refrigerate overnight.

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   2. Soak wood chips in water 1 hour. Drain well.

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   3. Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat. Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heated side of grill; add wood chips to pan.

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   4. Remove fish from brine; discard brine. Rinse fish with cold water; pat dry with paper towels.

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   5. Coat grill rack with cooking spray; place on grill. Place fish, skin side down, on unheated side; cover and grill 15 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Flake fish with fork. Discard skin.

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   Kitchen Notes

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   Vary the flavor of the brine mixture by adding a pinch of crushed red pepper, maple syrup, minced fresh ginger, cardamom pods, or crushed garlic. You can choose trout fillets instead of the butterflied trout; fillets will cook faster.

* Per serving · 4 servings · Values may vary.