Trout

Directions

1. 1
   Combine the salt and 4 cups water in a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes.
2. 2
   Submerge the trout fillets in the mixture, cover, and refrigerate for 3 hours.
3. 3
   Remove the trout from the brine, rinse them thoroughly, and pat dry.
4. 4
   Place the trout, skin side down, on a rack set in a baking pan.
5. 5
   Place the pan in the refrigerator and leave, uncovered, for about 24 hours or until the skin is shiny and sticky to the touch.
6. 6
   When you are ready to cook the trout, heat a smoker to 160 F.
7. 7
   Place the trout fillets in an aluminum pan, skin side down, separating them by at least 1/4 inch.
8. 8
   Place the pan in the smoker and cook for 2 1/2 to 3 hours, or until the fish is cooked through and darkened in color.
9. 9
   Remove trout from smoker and serve immediately.