PREPARATION: 

Clean the Trout: Ask the fishmonger to prepare the trout for smoking by gutting it and removing the gills, leaving the tail on. Removal of scales is optional.

Brine the Trout: Mix all of the brine ingredients in a large container or brining bag. Submerge the trout in the brine and refrigerate for at least 4 hours, or ideally overnight. When smoking more than 5 fish you will need to double the amount of brine solution.

Dry the Trout: After the brine time is over, pat the fish with a paper towel, without rinsing it. Place the trout on a grill safe rack allowing it to dry for 2 hours.

Prepare the Grill: Set up your smoker, ceramic grill, gas grill, or pellet grill for indirect heat 225°F.

1.  Smoker or Ceramic Grill: Use a charcoal chimney to light Cowboy Charcoal All Natural Hardwood Briquets or Lump Charcoal. Once ashed over, dump the coals into your grill. Sprinkle 2 cups Cowboy Brand wood chips or 3 wood chunks, and burn for 15 minutes.

2.  Gas Grill: Place wood chips into a smoker box or perforated foil packet, and place above the hottest burner. When smoke begins drifting turn the burner to low or transfer to a low temp spot. Smoke fish over indirect heat as instructed.

3.  Pellet Grill: Heat your grill to 225F degrees with Cowboy Charcoal & Hickory Barbecue Pellets or Applewood Pellets. Smoke fish over indirect heat as instructed.

Smoke the Trout: Brush both sides of the trout with oil and arrange on a grill-safe rack. Place the rack of fish over the cool zone. Close the lid and smoke for 1-2 hours, or until the internal temperature of the thickest part of the fish reaches 145°F (63°C). The trout shown in the photos smoked for 1 hour 15 minutes.

Baste Trout: Baste the trout every 30 minutes with melted butter or olive oil for added moisture and sheen.

Make The Sauce: In a 2-cup bowl, whisk until combined Ranch dressing, classic mustard, chives, and dill. Season to taste, and cover before refrigerating.

Rest and Serve: Remove the trout from the grill and let it rest for 10 minutes before serving. To serve, lifting from the tail, gently run a spatula or your hand on one side of the fish bone. The fish-meat and skin should easily release. Flake the trout, and present on a platter with Mustard Dill Sauce and cucumbers.

Chef’s Notes:

At 225°F degrees, smoking trout can take anywhere from 75 minutes to 2 hours, depending on the thickness of your filets. I feel the ideal endpoint for smoked trout is when the internal temperature reaches 145°F and the flesh is opaque and flakes easily with a fork.

While 145°F is a safe temperature, some people prefer a slightly higher internal temp for smoked trout (up to 160°F).

To add more contrast of flavor, serve smoked trout with pickled red onions, capers, and hot sauce.