If you have not tried smoked steelhead trout then have been missing out on one of the most buttery and delicious tasting fish on the planet.
Course Entree
Cuisine Hot Smoking
Prep Time 10 minutesminutes
Cook Time 2 hourshours
Total Time 2 hourshours10 minutesminutes
Servings 4
Author Jeff Phillips
Ingredients
Whole filet of steelhead trout
Olive oil
Jeff's Texas style rub
Instructions
Rinse the fish under cold water, then pat dry with a paper towel.
Brush olive oil onto the top and sides of the fish.
Apply 1 TBS of my Texas style rub to the top of the fish.
Set up your smoker for cooking at 225°F (107°C) with indirect heat, and if your smoker uses a water pan, fill it up. Use a light-tasting wood for smoke such as alder or apple.
When the smoker is ready, place the fish on a piece of parchment paper and onto the smoker grate.
Smoke cook the fish for about 2 hours or until the internal temperature reads 135°F (57°C) in the thickest part.
Remove the fish from the heat and bring it into the house.