Ingredients
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This recipe serves:
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 Gallon | water |
| 1/4 Cup | kosher salt |
| 1/2 Cup | brown sugar |
| 1 Tablespoon | freshly ground black pepper |
| 2 Tablespoon | soy sauce |
| 8 | skin-on rainbow trout fillets, bones removed |
This recipe serves:
6
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 Gallon | water |
| 1/4 Cup | kosher salt |
| 1/2 Cup | brown sugar |
| 1 Tablespoon | freshly ground black pepper |
| 2 Tablespoon | soy sauce |
| 8 | skin-on rainbow trout fillets, bones removed |
Steps
1
Brine the trout: In a large container, combine the water, brown sugar, salt, pepper, and soy sauce and stir until the salt and sugar have dissolved. Place the trout fillets in the brine, making sure they are submerged, then transfer to the refrigerator for 60 minutes.
2
When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
225 ˚F / 107 ˚C
Super Smoke
3
Remove the fish from the brine and pat dry. Place the fish directly on grill grates, skin-side down. Close the lid and smoke until the fish is opaque and starts to flake, 1 1/2 to 2 hours, depending on the thickness of the fish. Begin checking after 90 minutes.
225 ˚F / 107 ˚C
01:30
Super Smoke
4
Serve the trout hot or cold. Enjoy!
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