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.
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Clean the fresh fish and butterfly them.
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.
When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
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!
Fish is done when it turns opaque and starts to flake. Serve hot or cold. Enjoy!
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