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.
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.)
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.
Place the trout into a lidded bowl or a zip top bag
Pour enough brine over the fish to cover completely.
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.