Smoked Steelhead Trout - Buttery Goodness!
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.
Servings 4
Ingredients
- Whole filet of steelhead trout
- Olive oil
- Jeff's Texas style rub
Instructions
- Rinse fish under cold water.
- Brush olive oil onto the top and sides of the fish.
- Apply my Texas style rub to the top of the fish.
- Place into a lidded container or ziptop bag and place it in the fridge if the smoker is not ready or if you prepped it ahead of time.
- Set up your smoker for cooking at about 225°F with indirect heat and a light tasting wood such as alder and/or apple.
- When the smoker is ready, place the fish on a piece of parchment paper and on to the smoker grate.
- Smoke cook the fish for about 2 hours or until the internal temperature reads 140°F in the thickest part.
- Remove the fish from the heat.
- Slice and serve immediately.