Hot Smoked Trout

Love that trout.

Ingredients

• Trout fillets with the skin on it

Brine

• 4 cups water
• 1/2 cup kosher salt
• 1/2 cup brown sugar
• dill

Glaze

• 1/2 cup maple syrup

Instructions

Brining

1. Mix the brine ingredients in a large glass or plastic dish.
2. Place trout into the brine, cover, and refrigerate for 1-2 hours.
3. Remove trout from brine, place on a cookie sheet, and refrigerate while smoker is warming up.

Smoking

1. Heat smoker to 180°F
2. Place trout on a grilling mat skin down and into the smoker.
3. After 45 minutes to an hour brush glaze onto the trout.
4. Reapply more glaze every hour while smoking.
5. Smoke for 2 to 3 hours or until trout reaches at least 145°F