Étapes

• Step 1

  Clean the fresh fish and butterfly them.

  Ingrédients

  • 8  rainbow trout fillets

• Step 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.

  Ingrédients

  • 1 Gallon eau

  • 1/4 Cup Sel

  • 1/2 Cup cassonade

  • 1 Tablespoon poivre noir

  • 2 Tablespoon sauce soya

• Step 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

• Step 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!

  02:00

  225 ˚F / 107 ˚C

• Step 5

  Fish is done when it turns opaque and starts to flake. Serve hot or cold. Enjoy!