Smoked Trout Easter Weekend

[Scudly]

Last Saturday I smoked up my Minnesota limit of brook trout, which is five. Recipe:

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 three hours. Rinse trout in water, pack with lemon wedge and dill if you can find it. Sprinkle both sides of fish on the outside with crushed red pepper. Over coals and water pan add soaked wood chips. Spray PAM over both racks and add fish. Cook for 1.5 hours, flip, cook for another 1.5 hours.

[tacklejunkie]

Is that your son in the pic? Did he eat any of those fish? When my kids were younger, they would only eat smoked fish if they didn't see the body first.

They do look tasty, though. I picked up a smoker this winter and I'll have to try your recipe for Lake Trout.

Thanks for posting the recipe

[Scudly]

Yeah that is my son Matt (5). He is not crazy about smoked trout yet however really wanted his photo taken with the fish. His neighborhood friends that are a little older however love the smoked trout. If I am not watching them all of my fish disappears!

Recipe from Len Harris. Also note I take apple and/or cherry wood chips and add them to a small cast iron skillet sitting on top of the white charcoal. They slowly smolder away making a nice smoky flavor.

Try it on your lakers and let me know what you think

[reinhard1]

thanks for the reciepe and i will try it also. they look great. good luck.

[Driftless]

My smoker is electric and smokes slower than Mark's.

I also leave mine in brine over night.

Mark likes brookies and prefer browns in the 14-18 inch range.

I only use Hickory biscuits.