Hey friends, Here are some pics from tonight's smoked trout cook! I used Meathead's smoked salmon recipe/process, but without the brown sugar. The cook was done on my electric smoker, which I only use nowadays for fish and poultry.
~1lb 3oz filet, cut into 4 pieces. Brined for ~45 minutes:
Here they are after the brine, with garlic and coarse ground black pepper added. I put them on white butcher paper as per Meathead's process:
I cooked them with 1 dose of alder chips at 225 for 25 minutes. They were around 140 internal temp. Here they are ready to come off the smoker!
And here is the finished product, with some sides:
I brined for 45 minutes, and I think I should have just done 30. But other than that, it came out fabulous, with mild smoke, tender and juicy. I'll do this again!
~1lb 3oz filet, cut into 4 pieces. Brined for ~45 minutes:
Here they are after the brine, with garlic and coarse ground black pepper added. I put them on white butcher paper as per Meathead's process:
I cooked them with 1 dose of alder chips at 225 for 25 minutes. They were around 140 internal temp. Here they are ready to come off the smoker!
And here is the finished product, with some sides:
I brined for 45 minutes, and I think I should have just done 30. But other than that, it came out fabulous, with mild smoke, tender and juicy. I'll do this again!
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