A sweet brown sugar brine balances the gentle, savory, saltiness of the trout for an incredibly simple yet rich flavor. After two hours in the smoker the silky, flaky meat is ready to be smothered in the sweet, smoky, heat of MISSION BBQ® Blue Ridge Smoky Mountain BBQ Sauce for a rich, mouthwatering experience.
A sweet brown sugar brine balances the gentle, savory, saltiness of the trout for an incredibly simple yet rich flavor. After two hours in the smoker the silky, flaky meat is ready to be smothered in the sweet, smoky, heat of MISSION BBQ® Blue Ridge Smoky Mountain BBQ Sauce for a rich, mouthwatering experience.
Key products
Instructions
Instructions
- Heat smoker to 200°F as directed by manufacturer’s instructions. Mix salt, brown sugar and water in a large bowl or baking dish. Place trout fillets in brine mixture, making sure to fully submerge. Refrigerate 15 minutes. Remove from brine and pat dry. (Discard brine)
- Place fillets directly on smoker grates, skin side down. Smoke 1 1/2 to 2 hours or until internal temperature reaches 145°F and fish flakes easily with fork.
- Brush each fillet with BBQ sauce. Smoke 5 minutes longer to set sauce. Remove from smoker. Serve warm or cold on salads, sandwiches or bagels with additional BBQ sauce, if desired.
