Cooking Instructions
- 1
Mix water, sugar, and salt together in a large bowl. Add fish and let set in brine for 30-50 min.
- 2
Ready the smoker with charcoal and bring the temp up to about 190°F and not over 200 so the meat doesn't dry out.
- 3
Grate lemon being careful to rotate lemon as you zest so as to get just the skin and not the pith.
- 4
Mix lemon zest with butter and pepper and coat over the outside and inside of the fish.
- 5
Slice lemon in to slices and stuff lemon slices with rosemary sprigs into fish.
- 6
Once the smoker has reached correct temperature add a cup of the soaked wood chips directly on to the coals.
- 7
Right after you add your chips the fish is ready for smoking so place it on a rack in the smoker (or better yet prepare your fish on a smoker grate and just slide the grate back into the smoker) let sit in smoker for 30min opening only to add second cup of chips halfway through.
- 8
After 30 min or more importantly once the internal temp of the fish has reached 160°F internally remove fish and let sit for 5 min. Now enjoy smoked rainbow trout
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