Smoked Trout

• 2 boneless trout fillets (1 lb each)

BRINE

• 1 cup water
• 3 tbsp salt
• 2 tsp brown sugar
• 1 tsp lemon/dill salt

1. Place trout in a large glass casserole dish, skin side up. Combine the brine ingredients and pour over the trout. Allow to cure in the brine in the refrigerator for 6-8 hours. Remove trout from brine, rinse in cool water and then soak in fresh water for 10-15 minutes. Pat dry.
2. Prepare Broil King Keg to smoke trout for 2 hours at 200-225°C. Throw a handful of soaked apple wood chips on the coals. Place trout on the grids, skin side down and smoke for 2 hours. Let cool, then wrap tightly in plastic wrap. This can be kept in the refrigerator for up to 2 weeks.