Smoked Trout
By Traeger Kitchen
This easy smoked trout recipe allows the fish and smoke flavors to shine on their own. Simply butterfly the trout, brine for an hour, let it smoke then serve it up hot or cold.
Prep Time
10 Minutes
Cook Time
2 Hours
Pellets
Oak
Ingredients
Number of people serving
6
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 8 | rainbow trout fillets |
| 1 Gallon | water |
| 1/4 Cup | salt |
| 1/2 Cup | brown sugar |
| 1 Tablespoon | black pepper |
| 2 Tablespoon | soy sauce |
Step
1
Clean the fresh fish and butterfly them.
2
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.
3
When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
225 ˚F / 107 ˚C
4
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!
225 ˚F / 107 ˚C
02:00
5
Fish is done when it turns opaque and starts to flake. Serve hot or cold. Enjoy!
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