Smoked trout is such a delicacy and when you stuff it with lemon slices and fresh herbs, it becomes something satisfying beyond words. I especially love these fresh golden trout that I smoked up for this weeks newsletter.

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Helpful Information
  • Prep Time: 15 minutes
  • Brine Time: 2 hours
  • Cook Time: 1 hour 5 minutes
  • Smoker Temp: 225°F
  • Meat Finish Temp: 145°F
  • Recommended Wood: Alder or Apple
What You'll Need

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recipe-ad-rubI used my Texas rub on these smoked golden trout but the original rub also works extremely well to create a smoked fish that is perfectly seasoned from head to tail fin.

promise you'll love my dry rub/seasoning recipe and my barbecue sauce recipe or you don't pay!

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Step 1: Brine the Trout

Make enough brine to cover the number of fish you are smoking. Brine is easy and cheap to make so I usually just make a gallon unless I know for sure that I don't need that much.

Basic Brine Recipe

  • 1 gallon of water
  • 1 cup of coarse kosher salt
  • 1 cup of brown sugar (Dark is best, light will work)
  • ¼ cup of lemon juice (2 lemons squeezed, approx.)

Add the coarse kosher salt and lemon juice to the gallon of water in a large pitcher and mix until the salt is dissolved. Add the brown sugar and mix thoroughly.

Place the trout into a lidded bowl or a zip top bag

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pour enough brine over the fish to cover completely.

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Seal the bowl or bag and place it in the fridge for about 2 hours.

Once the fish are done brining, rinse them under cold water to remove any residual salt.

Step 2: Season and Stuff the Trout

Brush olive oil onto the entire inside flesh of the fish. This makes the rub (purchase recipes here) stick to the fish really well and helps to keep the fish moist while it cooks.

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Hold the trout open and sprinkle a good hefty portion of my Texas style rub (purchase recipes here) into the inside of the fish.

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Stuff the inside of the fish with equal portions of the oregano and chives.

Don't be stingy with it!

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Place about 3 slices of lemon into each fish

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The fish are now ready to smoke.

Step 3: Smoke the Trout

Set up your smoker or grill with indirect heat maintaining 225°F and a light flavored wood such as alder or apple.

Once the smoker is ready, place the fish directly on the oiled grate.

Note: To make sure the trout do not stick to the rack or grate, you can place each fish on a piece of parchment paper cut to the basic footprint of the fish. Usually about 3 inches wide and 10-12 inches in length will work great for “good eating size” fish.

I use a Bradley rack set on top of a pan to make it easy to transport the fish to and from the smoker.

The pan catches the fish juices so my smoker does not smell like fish later (highly recommended).

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Cook the fish until it reaches an internal temperature of 145°F. At this point the meat of the fish will flake easily and it will be perfectly done.

This will usually take about an hour.. mine took 1 hour and 5 minutes.

Use a high quality, quick instant read thermometer such as a  Thermapen for things like this. Well worth the investment!

My Thermapen reads in a mere 2-3 seconds so I can take quick accurate readings without holding the door open very long and this is super important.

Step 4: Finishing Up

Once the trout is smoked and ready, remove it from the smoker right away.

Serve the trout immediately for best results.

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***Note: you get the Texas style rub recipe free with your order!

If I could give these recipes away, I would do that. I really want you to have them! But, then, this is how I support the newsletter, the website and all of the other stuff that we do here to promote the art of smoking meat.

Read these recent testimonies:

Love the sauce and rub
Full StarFull StarFull StarFull StarFull Star
Love the sauce and rub recipes. So far I have used them on beef ribs, pork ribs, and different chicken parts. Can't wait to do a beef brisket. Texas rub is great as well! ~Peter S.
I tried the rub on a beef
Full StarFull StarFull StarFull StarFull Star
..I tried the rub on a beef brisket and some beef ribs the other day and our entire family enjoyed it tremendously. I also made a batch of the barbeque sauce that we used on the brisket as well as some chicken. We all agreed it was the best sauce we have had in a while. ~Darwyn B.
Love the original rib rub
Full StarFull StarFull StarFull StarFull Star
 Love the original rib rub and sauce! We have an annual rib fest competition at the lake every 4th of July. I will say we have won a great percent of the time over the past 15 years so we are not novices by any means. However, we didn't win last year and had to step up our game! We used Jeff's rub and sauce (sauce on the side) and it was a landslide win for us this year! Thanks Jeff for the great recipes. I'm looking forward to trying the Texas style rub in the near future! ~Michelle M.


You see the raving testimonies and you wonder, "Can the recipes really be that good?"

No worries! Make up a batch and if it's not as good as you've heard.. simply ask for a refund. Now that's a bargain and you know it. Let's review:

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Printable Recipe

5.0 from 1 reviews
Smoked Trout with Lemon and Herbs
 
Prep time
Cook time
Total time
 
Smoked trout is such a delicacy and when you stuff it with lemon slices and fresh herbs, it becomes something satisfying beyond words. I especially love these fresh golden trout that I smoked up for this weeks newsletter.
Author:
Recipe type: Entree
Cuisine: Hot Smoking
Serves: 4-6
Ingredients
Instructions
Step 1: Brine the Trout
  1. Make enough brine to cover the number of fish you are smoking. Brine is easy and cheap to make so I usually just make a gallon unless I know for sure that I don’t need that much.
  2. Make my basic brine recipe using 1 gallon of water, 1 cup of coarse kosher salt, 1 cup of brown sugar (Dark is best, light will work), ¼ cup of lemon juice (2 lemons squeezed, approx.)
  3. Add the coarse kosher salt and lemon juice to the gallon of water in a large pitcher and mix until the salt is dissolved then add the brown sugar and mix thoroughly.
  4. Place the trout into a lidded bowl or a zip top bag
  5. Pour enough brine over the fish to cover completely.
  6. Seal the bowl or bag and place it in the fridge for about 2 hours.
  7. Once the fish are done brining, rinse them under cold water to remove any residual salt.
Step 2: Season and Stuff the Trout
  1. Brush olive oil onto the entire inside flesh of the fish. This makes the rub stick to the fish really well and helps to keep the fish moist while it cooks.
  2. Hold the trout open and sprinkle a good hefty portion of my Texas style rub into the inside of the fish.
  3. Stuff the inside of the fish with equal portions of the oregano and chives.
  4. Place about 3 slices of lemon into each fish
  5. The fish are now ready to smoke.
Step 3: Smoke the Trout
  1. Set up your smoker or grill with indirect heat maintaining 225°F and a light flavored wood such as alder or apple.
  2. Once the smoker is ready, place the fish directly on the oiled grate. Note: To make sure the trout do not stick to the rack or grate, you can place each fish on a piece of parchment paper cut to the basic footprint of the fish. Usually about 3 inches wide and 10-12 inches in length will work great for “good eating size” fish.
  3. Cook the fish until it reaches an internal temperature of 145°F. At this point the meat of the fish will flake easily and it will be perfectly done. This will usually take about an hour.
Step 4: Finishing Up
  1. Once the trout is smoked and ready, remove it from the smoker right away.
  2. Serve the trout immediately for best results.
 

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About the Author

Long time Industrial Engineer turned self-proclaimed fire poker, pitmaster and smoke whisperer and loving every minute of it!

3 Comments on this article. Feel free to join this conversation.

  1. Theresa Filman April 16, 2015 at 11:14 am - Reply

    Great, thanks for this recipe. My husband is leaving it up to me to find the good recipes, lol! We got some smoking wood pellets and chunks from http://cookingfirewood.com and we are looking for the best way to make some great wood. Thanks for the recipe and I will be back!

    Theresa Filman
    the gardening lady

  2. greg Smith February 20, 2015 at 2:12 pm - Reply

    You need to try smoked frog legs using Cajun injector. Reply and I will send recipe

  3. Bart Sanders February 19, 2015 at 8:02 am - Reply

    Thanks Jeff for a great recipe, my family loves trout cooked any way, this way should be awesome! again thank you and Happy Smoking!

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