I used to do a standard 3 to 1 brown sugar to salt brine. Then towards the tail of smoking I'd lightly glazed the trout with real maple syrup with minced jalapeños mixed in.

 

I do 5 to 1. I don’t like to taste the salt. Trout are small so it won’t take long to cure them, don’t overdo brine time. 6/8 hours should be enough. Don’t smoke too long either, two pans of chips at most then the dry cycle. Don’t let the smoker get too hot, don’t want to cook the little buggers. 100 degrees is enough.

 

BiMart sells a fish brine that works great and agree not to brine too long and do not heavy smoke both good tips.

 

Good tips guys, one question how long would you guys/gals smoke these for. They are head on, not filets all between 13-20 inches... 2-3 hours?

 

2-5 depending on thickness, internal temp 145-160 meat should flake, lots of variables smoker, temp, outside temp opening and closing. Plan to be home it’s a perfect time for football and a few beverages of choice.

 

What kind of smoker will you be puffing with?

 

One of these, gona get the little side guy going and lace the rest with trout.

 

Apple Cider, dark brown sugar, kosher salt.
The spices in the Cider is great for Trout or Koke's.

 

I would recommend smoking the 13 inch fish in a separate batch then the 20 inch fish. Smoke times could be way different. Not only because of the additional length, but because of the additional girth.....

 

Huh huh. He said length and girth. Huh huh.

 

Remember, time in the smoker isn’t just smoking, it’s mostly drying. Total time is up to the fish and how you like it. Tough to get things right if you’re using a BBQ for smoking.