Smoked Trout Receipe

Got a Brinkmann Smoke 'N Grill from VISA rewards earlier this spring. This is a wood burning one. After trout fishing yesterday I finally got around to putting it together and reading cooking instructions. All set up and ready to go. First attempt at smoking anything actually.


Got a recipe from buddy Len who has been smoking trout for over a decade. Here it is designed for 12 medium sized stream trout. I actually cut this in half for six trout.

plastic 10 quarter container
1/2 full with water
1.5 pounds non-iodized salt
1 pound brown sugar
2 cups real lemon
10 tablespoons dill weed
8 tablespoons red pepper flakes
4 tablespoons garlic powder
4 tablespoons onion powder
3 teaspoons Worcestershire sauce

Stir and place trout in the mixture. Place a plate or glass cutting board on the trout so the the trout are in the brine completely. Soak 4 hours. Next rinse and pack with dill and red pepper flakes in the chest cavity and put on the smoker. Then use the brine in the bowl in the bottom.

I put in roughly eight pounds of charcoal and let the coals turn white. Then I added the brine pan and trout on the top rack. After the heat slowed down I'd add various wood chips. I used a whole gallon sized bag of shredded apple as well as a few chunks of hickory.

Lazy afternoon. The temp was a nice slow low heat and required minimal adjustment. Relaxed and had some drinks. Played with Matt and the dogs.


Success! Perfectly cooked. Just right. Ate a small brookie right off the bat. Meat was bright orange. Cannot describe the taste. Let's just say it was the best trout I've ever prepared.


Anyone else use the vacuum seal bags from Zip Lock? They have a free battery operated pump. Works great.


These two are in the freezer now to pull out later for a lunch, likely streamside.