Mix the AP rub and fish seasoning together into a jar.

Check the fillets for bones and remove any that may remain.

Cover the bottom of a baking sheet with plain kosher salt about a half inch thick deep and lay the trout fillets on there skin side down. Make sure the fillets are not touching.

Cover with plastic wrap and leave in the refrigerator for a minimum of 24 hours.

After 24 hours rinse the salt of with cold water and place the fillets into a large baking dish and cover with cold water.

Place in the refrigerator again for another 24 hours, but change the water after 12 hours.

Drain the water and rinse with cold water and lay out on a baking sheet skin side down and pat dry. Place in the refrigerator uncovered for 2 hours. The skin will be tacky which will help the smoke adhere.

Get smoker up to 225° I used a combo of peach and pair wood.

Set the trout on the smoker grates skin side down and smoke for roughly 3 hours or until the internal temp is 140°

At this point the trout is ready to eat. It has an amazing flavor from the seasoning and smoke, but slightly too salty to eat straight up for my taste. That's just me though, many people prefer it like this or just served over rice or with potatoes.

I like to flake the trout into a large bowl with about 2 cups of mayo and maybe a squeeze of lime or lemon juice.