How to Smoke Rainbow Trout

Master the art of perfectly smoked rainbow trout with this simple yet flavor-packed recipe! This guide walks you through the process of creating tender, smoky fish with a subtly sweet and savory brine made from kosher salt, brown sugar, garlic powder, and black pepper. The recipe ensures that each trout is infused with rich, aromatic flavor, thanks to the use of apple, cherry, or hickory wood chips. With detailed instructions on preparing the fish, forming a pellicle for optimal smoke absorption, and achieving the perfect low-and-slow smoking technique, you'll craft a dish that's as stunning as it is delicious. Serve the smoked trout warm or chilled, paired with crackers, fresh greens, or as the highlight of your favorite dips or salads. Perfect for outdoor enthusiasts and BBQ lovers alike, this smoked rainbow trout recipe promises a gourmet experience with every bite!

Nutriscore Rating: 71/100

Prep Time:180 mins

Cook Time:120 mins

Total Time:300 mins

Servings: 4

Ingredients

• 2 fish Rainbow trout (whole, cleaned and gutted)
• 2 tablespoons Kosher salt
• 2 tablespoons Brown sugar
• 1 teaspoon Garlic powder
• 1 teaspoon Black pepper
• 4 cups Water
• 2 cups Wood chips (apple, cherry, or hickory recommended)

Directions

Step 1

Rinse the rainbow trout thoroughly under cold water and pat dry with paper towels. Set aside.

Step 2

Prepare a brine by combining water, kosher salt, brown sugar, garlic powder, and black pepper in a large bowl. Stir until the salt and sugar are fully dissolved.

Step 3

Submerge the trout in the brine, ensuring they are completely covered. Cover the bowl with plastic wrap and refrigerate for 1-2 hours.

Step 4

Remove the trout from the brine and rinse them under cold water. Pat dry with paper towels. Allow the trout to air dry for 1 hour on a wire rack to form a pellicle (a tacky surface that holds smoke flavor).

Step 5

While the trout are drying, soak the wood chips in water for at least 30 minutes.

Step 6

Preheat your smoker to 180°F (82°C). If using a charcoal grill, set it up for indirect heat and maintain a low temperature.

Step 7

Drain the wood chips and add them to the smoker or in a foil pouch for the grill to create a steady smoke.

Step 8

Place the trout directly on the smoker rack or grill grates, ensuring even spacing for proper airflow.

Step 9

Smoke the trout at 180°F (82°C) for 2 hours, or until the internal temperature of the thickest part reaches 145°F (63°C). The fish should flake easily with a fork.

Step 10

Carefully remove the smoked trout from the smoker and let them rest for 10 minutes before serving.

Step 11

Serve warm or chilled. Smoked trout pairs wonderfully with crackers, fresh greens, or as an addition to salads and dips.

Nutrition Facts

Serving size	1768.6 grams (1768.6g)

Amount per serving	% Daily Value*
Calories	441

Total Fat 10.60g	14%
Saturated Fat 3.00g	15%
Polyunsaturated Fat 0.00g
Cholesterol 180mg	60%
Sodium 3727mg	162%
Total Carbohydrate 21.40g	8%
Dietary Fiber 0.90g	3%
Total Sugars 17.50g
Protein 62.20g	124%

Vitamin D 1905IU	9525%
Calcium 238mg	18%
Iron 2mg	13%
Potassium 1204mg	26%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.2%

Protein: 57.9%

Carbs: 19.9%