Hot Smoked Trout

Total Time:
30 hr 30 min
30 min
27 hr
3 hr

2 pounds smoked trout

  • 1/2 cup kosher salt
  • 1 quart water
  • 2 pounds trout filets, 3 to 5 ounces each, skin on, pin bones removed
  • 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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3.3 7
Too salty for an entrée but ok for snacks and bagels and salads. item not reviewed by moderator and published
How do you create a smoker out of gas BBQ ? item not reviewed by moderator and published
Delicious! Worked out great! I added a bit of brown sugar and some crab boil to the brine. May or may not have added anything. Those of you that said it was too salty...did you use kosher salt? Regular old table salt will be much much saltier. The amounts by volume will be the same, by weight will be very very different. Follow the recipe! item not reviewed by moderator and published
Waaay too salty, cut back.... item not reviewed by moderator and published
I love Alton Brown but this left my trout overly salty. Cut back on the salt and shorten the soaking time. item not reviewed by moderator and published
Alton would have made a smoker out of nuclear submarine parts, I purchased a Camp Chef 24" propane smoker. After stocking my freezer with trout over the last couple of months, I wanted to try my new smoker and searched out Alton's recipe. I followed the guidelines with a little spice twist and it was the best smoked trout I've ever eaten. I'll be smoking more trout along with some salmon later this week for the Super Bowl! Thanks Alton! item not reviewed by moderator and published
Smoked it on my Weber Smokey Mountain Smoker and everyone loved it. We then made some great dip out of the leftovers! item not reviewed by moderator and published

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Have a Backyard BBQ