Ingredients:

  • 1/4 cup kosher salt
  • 1/4 cup brown sugar
  • 1 tsp black peppercorns, cracked
  • 2 dried bay leaves
  • 2 cups cold water
  • 2 lbs rainbow trout fillets (skin-on)
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder

Instructions:

  1. Dissolve the salt and brown sugar in cold water. Add peppercorns and bay leaves. Submerge the trout fillets completely in a Ziploc bag, squeezing out all air, and refrigerate for exactly 2 hours.
  2. Remove the fish from the brine and pat completely dry with paper towels. Place the fillets on a wire rack over a baking sheet and refrigerate uncovered for 30–60 minutes to develop the pellicle.
  3. Preheat the Pit Boss pellet grill to 225°F (107°C) using fruitwood pellets (Apple or Cherry). Lightly brush the fillets with olive oil and dust with smoked paprika and garlic powder.
  4. Place the fillets directly on the grill grates or a cedar plank. Smoke until the internal temperature reaches 140°F (60°C), typically between 60 to 90 minutes.
  5. Remove the fish from the grill immediately and let the trout rest for 5–10 minutes before serving.