As the wife of an avid fisherman, I’ve made it my mission to figure out how to smoke every kind of fish he brings home perfectly on our hand-me-down Green Mountain Grill.
Typically, fish is best when smoked on a smoker like a Big Chief/Little Chief because they smoke at lower temperatures. The lowest that pellet smokers like Green Mountain Grills and Traegers go is about 150 degrees F.
Low and slow is what results in the most tender, fall-apart smoked fish vs a more “fish jerky” texture – which is also good! But not what I’m after.
If you’re using a pellet smoker to smoke your fish and want to achieve the most tender results, here’s what you’re going to do!
By placing the fish near the smoker door and propping the smoker door just a little, you can get that low and slow effect.
When I smoke fish, I use my dad’s recipe. A simple, two ingredient dry brine (brown sugar and kosher salt) and a little black pepper to top it before it gets smoked.
This recipe is delicious eaten all on its own, but it’s also great in place of salmon in my Easy Salmon Chowder recipe.
Alright, on to that recipe!
Get the Recipe:
Tender Smoked Rainbow Trout (Pellet Smoker)
Ingredients
- 1/2 pound rainbow trout
- 1/2 cup brown sugar
- 2 tbsp kosher salt
- Freshly cracked black pepper
Equipment
Instructions
- Using a sharp knife, cut the trout into squares about 3 inches by 3 inches.
- To make the brine, mix together the kosher salt and brown sugar in a large bowl with lid.
- Add the trout to the brine and toss to coat the fish completely in the brine.
- Add the lid and let sit in the refrigerator for 6-24 hours. The brine will become liquidy, this is normal. Stir every 6 hours.
- When ready to smoke, preheat your pellet smoker on the lowest temperature possible. This is typically 150 degrees F.
- Arrange the brined trout on a tray and season with freshly cracked black pepper.
- Place the trout, skin side down, on the grates of your smoker near the door of the smoker. Prop the door of the smoker a couple of inches. I use a folding chair to do this.
- If your trout is less than an inch thick, smoke for 1.5-2 hours, until it flakes easily. If an inch thick or more, smoke for 2-2.5 hours, until it flakes easily.
- Remove from the smoker and let cool. If you're planning to eat within 1 week, add to a zipper top bag or tupperware container and refrigerate. If planning to eat at a later date, vacuum seal and freeze.
