Trout

[iluvribs]

Hello all....
I've looked through the forums and have seen very little about trout.
I have four trout filets I'll be brining tonight (smoking tomorrow after the pellicle forms), and was wondering what the recommendations were for the proper temperature, how long to smoke them, and amount of wood.
Using a thermometer to measure doesn't seem practical, since the trout are only about 1/2 inch thick.

 

[SconnieQ]

Whole trout is on my list of things to smoke. Costco seems to have decent prices on them. I also looked for info on the forum and came up empty, so you are the trailblazer! My plan is to smoke them similar to how I smoke salmon. Even though it seems difficult to get a thermometer in there, I would try anyway. If you can get a thermometer to work, then I would smoke to 145 (145 is the food-safe temp, but I actually go more like 135 with my salmon, cuz it retains more juiciness and fat).

Set your smoker to 170 degrees. Cherry, pecan, maple, or apple wood is good. About 2 oz chips or thin strips. Trout probably won't take long. You might want to check it after 1-1/2 to 2 hours. If it flakes, it's done.

 

[iluvribs]

Okay....I'm accepting, for a limited time, the mantel of smoked trout trailblazer.
The smoked trout was a complete success. Everyone loved it!
Here is what I did:
1. Four trout filets, de-boned, were brined for eight hours in one quart water, 1/4 cup kosher salt, 1 teaspoon powdered ginger, 1 cup brown sugar, 2/3 cup pure maple syrup.
2. Rinse in cold water.
3. Filets were allows to sit in a cool (65 degrees maybe?) location for two hours to allow the pellicle to form.
4. Two ounces of applewood in smoker.
5. Smoker set to 150 degrees and filets smoked for one hour.
6. Opened door, basted with pure maple syrup.
7. Set smoker to 170 degrees and smoked for one hour.
8. Open door and again baste with pure maple syrup.
9. Set temperature to 190 and cook for one hour.
Done!!!

 

[DivotMaker]

Very nice, Todd!  I love trout, but not salmon, so I really like this one!  I wouldn't have thought of all that maple syrup on trout!  How did it affect the taste?  Sweet?

 

[pd444]

Todd,

Did you smoke them on the pan in the pic or on the grill then moved them to the pan? Did you use any kind of moisture in your smoker?

 

[iluvribs]

Hello again, everyone.
Trout is not a "fishy" fish, which helps a lot.
They turned out just-enough-sweet to be delicious, which is why everyone loved them. They were not too sweet if that is anyone's concern.
Also,  I intentionally did not put a rub on them, and that proved to be the right call.
The graduated increase in temperature was intended to reduce the possibility of the formation of any albumin. It worked.
In case it is not obvious, the doors to my smoker were closed at all times. Well, except for when I basted the trout.
The trout was not smoked in a pan. I took the pic of them in the pan after I removed them from the smoker. They were smoked on the grilling racks included with my #2 Smokin-it.
Lastly, for liquid, I put my standard small meat loaf pan with apple juice in it for the duration of the smoke.
This is an easy, tasty recipe. Try it!

 

[DivotMaker]

Great write-up and explanation, Todd!!  I, and everyone here, appreciates a thorough post like this.  Nice job, Sir!

 

[SconnieQ]

Todd, skin or no skin? They look great! I need to try this one.

 

[iluvribs]

Skin on--which is how I purchased them (they were already deboned, as well).
I smoked them skin side down.
Honestly, I think it would be a real challenge to remove the skin before they are cooked, but I don't really know that. I would not remove it anyway, since I think it helps with the cooking process, keeping the fish somewhat moist. We are, after all, smoking trout, not making jerky!
What I do know is that after they are smoked, the fish lifts away from the skin ridiculously easily.