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kingsford trout

Smoked Trout

  • Total Time: 22 hours
  • Yield: 4 people 1x


This recipe gives you a "how to" and "why" on brining and smoking trout



For the Brine

  • 4 whole small to medium sized fresh trout
  • 2/3 cup kosher salt
  • 1 cup sugar
  • 2 quarts hot water
  • 3 quarts ice
  • 2 TBS cracked peppercorns
  • 6 sprigs thyme
  • 6 sprigs rosemary

For the seasoning

  • 2 TBS kosher salt
  • 1/2 TBS black pepper
  • 1 TBS smoked paprika
  • 1/2` TBS dried thyme
  • 1 tsp granulated garlic
  • 1 tsp onion powder


  1. Combine hot water, salt and sugar and stir until brine is mixed. Add remaininng brine ingredients and then add trout. Cover, place in fridge, and allow to brine overnight.
  2. Remove the fish from the brine in the morning. Rinse well, and then pat dry. Prop open interiour of fish with a rosemary sprig or toothpick. Put on a wire cooling rack and place in the fridge uncovered for at least 6 hours.
  3. Fire up smoker using applewood or your favorite, lightly flavored wood. Get smoker to 250 degrees. Oil racks then place fish on smoker. Cook 40 minutes or until an internal thermometer reaches 145 degrees. Remove from smoker and serve.
  • Prep Time: 10 hours
  • Cook Time: 2 hours
  • Category: Main Course

Keywords: how to smoke trout, smoked trout, smoked trout brine reciper, smoked trout recipe, trout