Trout

1. 1

   Combine the salt and 4 cups water in a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes.

2. 2

   Submerge the trout fillets in the mixture, cover, and refrigerate for 3 hours.

3. 3

   Remove the trout from the brine, rinse them thoroughly, and pat dry.

4. 4

   Place the trout, skin side down, on a rack set in a baking pan.

5. 5

   Place the pan in the refrigerator and leave, uncovered, for about 24 hours or until the skin is shiny and sticky to the touch.

6. 6

   When you are ready to cook the trout, heat a smoker to 160 F.

7. 7

   Place the trout fillets in an aluminum pan, skin side down, separating them by at least 1/4 inch.

8. 8

   Place the pan in the smoker and cook for 2 1/2 to 3 hours, or until the fish is cooked through and darkened in color.

9. 9

   Remove trout from smoker and serve immediately.

No additional tips available.