Smoked rainbow trout done in the Bradley Smoker. Dry brined with brown sugar, salt and spices and smoked with alder wood.
Prep Time: 10 minutesminutes
Cook Time: 5 hourshours
Brine/Dry Time: 10 hourshours
Total Time: 5 hourshours10 minutesminutes
Servings: 4people
Ingredients
2poundsof rainbow trout fillets
6cupsof brown sugar
1 1/2cupskosher salt
2tbspgarlic powder
2tbsponion powder
1tbspground black pepper
2tspcayenne pepper
Instructions
Mix the brown sugar, salt and seasonings together. Rub the dry brine all over the fish. Place the fish in a bowl making sure the fish is totally surrounded and covered in the dry brine. Place in the fridge overnight (8-12 hours).
Rinse the fish thoroughly and place in a cool dry place of 2-3 hours to allow a pellicle to form on the outside of the fish. A fan can be used to speed up the process.
Smoke for 5 hours at a gradually increasing temperature, starting at 120F and increasing it 20F every hour. Leave it at 180F for the final 2 hours of smoking. The fish needs to have a minimum internal temperature of 140F.