Provided by Alton Brown
Categories main-dish
Time P1DT6h30m
Yield 2 pounds smoked trout
Number Of Ingredients 3
Steps:
- Combine the salt and water in a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes. Add the trout filets, making sure they are submerged. Cover and refrigerate for 3 hours.
- Remove the trout from the brine, rinse thoroughly, and pat dry. Place the trout, skin side down onto a cooling rack set in a half sheet pan. Dry in the refrigerator 21 to 24 hours or until the skin becomes shiny and somewhat tacky to the touch.
- The next day, turn the smoker on so that it maintains a temperature of 150 to 160 degrees F. Place the trout onto smoking racks, skin side down, separating them by at least 1/4-inch and place into a smoker. Adjust heat as needed and cook for 2 1/2 to 3 hours or until the fish is, cooked through, has darkened in color, and has the desired level of smoke flavor.
- Serve with a green salad, incorporate into a dip or eat as an appetizer. Refrigerate unused portions in an airtight container for up to a week or vacuum seal and refrigerate for up to a month.
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Adeyemi Ronald
[email protected]This recipe is a must-try for any fish lover.
wezza wezza
[email protected]I'm definitely going to make this recipe again.
Zinhle Mhlanga
[email protected]Thank you for sharing this recipe!
Addisyn Jones
[email protected]I'm so glad I found this recipe.
KAshi MEHAR
[email protected]This is the best hot smoked trout recipe I've ever tried.
Fredricka Magongo
[email protected]I can't wait to try this recipe with other types of fish.
zoma hichi
[email protected]This recipe is perfect for a summer cookout.
Wiseman Akasa
[email protected]I served the trout with roasted vegetables and it was a hit with my family.
Michael Montgomery
[email protected]This recipe is a great way to use up leftover trout.
Ahs An
[email protected]I cooked the trout for an extra 10 minutes and it was perfect.
EMELIN Cruz
[email protected]I didn't have any lemon pepper seasoning so I just used salt and pepper. It was still delicious.
Ericka Fleming
[email protected]I substituted olive oil for the melted butter and it turned out great!
Chytianna Boclair
[email protected]This recipe is a keeper! The trout was so moist and flavorful, and the crispy skin was the perfect touch.
Ahtasham Joura
[email protected]I followed the recipe exactly but the fish didn't come out smoky at all.
Saadu Hawau
[email protected]The trout was a bit dry for my taste, but the flavor was still good.
TCSG Experience Band
[email protected]This was my first time hot smoking trout and it turned out great! The recipe was easy to follow and the fish was delicious.
Tsundzukani Sinhle Vukela
[email protected]I've made this recipe several times now and it never disappoints. The trout always comes out perfectly cooked and the smoky flavor is amazing.
Success Charles
[email protected]This hot smoked trout recipe is a real winner! The fish came out moist, flaky, and packed with flavor. I especially loved the crispy skin.