If you DO want some additional savory flavor or heat, then we can suggest a simple SALT FREE BBQ rub such as the following: Salt Free BBQ Rub for Brined FishĪdjust as necessary depending how many trout fillets you are smoking. The pellicle that is forming on the outside of the trout is almost like a layer of rub on the fish. If you just want the taste of the smoked trout to shine through, don’t even bother with additional seasoning. Now, go easier than you normally might with any additional seasonings because your trout fillets are already very well salte d. If you are in a rush, the pellicle will form even faster if you bring the trout outside or set up a box fan to circulate air gently on the fish while it is on the wire rack. The pellicle is the ideal surface to absorb smokey flavor and form a delicious crust on the trout as it smokes, so give it time to form. This is just a fancy term for a sticky layer that forms as some of the salt and sugar that infused last night makes its way to the surface. Over the course of an hour or so the dry brined salmon will form what is known as a pellicle on the exterior. Keep them on the wire rack for about 1-2 hours while you start to get your grill or smoker ready. Take the trout fillets out of the tray and rinse them off really well under cold running water, pat dry with paper towels, and place them on a wire rack over a baking sheet to air dry. When you take out the trout the next day, you will see A LOT of moisture has come out of the fish. Place the baking dish in the refrigerator for 6-8 hours overnight. Place the trout fillets on top of the mixture, then spread more of the brine mixture over the fillets, trying to cover every exposed surface of the fish.Ĭontinue to layer your trout fillets like this, depending on how much fish you have, packing the brine mixture around them, and then cover the whole dish tightly with plastic wrap or a cover. Mix the brine mixture ingredients together well and place some in the bottom of the baking dish. You may not need this much brine if you are only doing a couple fillets. A Covered Baking Dish or Plastic Sealable Container.This not only flavors the trout really well but draws out all the moisture and cures the trout, leaving it perfectly ready for the smoker.ĭon’t worry, your smoked trout will still be VERY juicy and tender when you eat it it. Now, like we did with our honey smoked salmon, the BEST way to prepare trout for smoking is to dry brine it for at least 4 hours, but preferably 8 hours or more overnight in a mixture of brown sugar, salt, and pepper. Lastly, slice your trout into about 2 inch portion sized fillets. If you feel any, remove them with some tweezers and discard. Once it is dry, run your fingers along the trout checking for any bones that were not removed previously. Then place it on your cutting board and pat it very dry with paper towels. The first thing you want to do when preparing your trout is to give it a good rinse under cold running water. Preparing your Trout for Smoking Rinse and Dry the Trout Whether you are using a pellet grill like a Traeger, Camp Chef, or Pit Boss, an electric smoker like a Masterbuilt, or just a conventional propane grill like a Weber, we’ve got you covered. Smoked Trout Fillets are delicious and incredibly easy to prepare.
#Smoked trout how to#
Learn how to make Smoked Trout on ANY grill or smoker!
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