Nothing better than smoking Rainbow Trout on the traeger. For the brine mix, you will need-
6 to 8 Trout
1 gallon of water (if only using 2 to 3 Trout use 1/2 gallon)
1/2 brown sugar
1/4 cup Salt
1 teaspoon Pepper
2 tablespoons Soy Sauce
toothpicks or skewers
Gut and clean trout. Use toothpicks to butterfly open fish. Combine Salt, Pepper, Soy Sauce, Brown Sugar in a shallow pan (use a bigger pan if using more fish). Place fish in brine. Place in refrigerator for 1 hour. Start Traeger to SMOKE for 4 to 5 mins. Set temp to 225 degrees (use OAK or HICKORY). Preheat for 10 mins. Place fish in grill and cook 1 1/2 to 2 hours. Fish is done when it starts to flake
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