Smoked Trout Recipe for a Reverse Flow Offset Smoker

Smoked Trout Recipe by BraaiCraft

Smoking fish is a great way to infuse it with a deep, rich flavour. BraaiCraft’s Bunker Reverse Flow Offset Smoker is ideally suited for smoking trout, thanks to its efficient design that produces consistent smoke and temperature throughout the cooking chamber. In this recipe, we’ll walk you through the steps of brining and smoking trout for a delicious and impressive meal.

Ingredients:

• Brine:
  • 2 liters water
  • 30 grams salt
  • 60 grams brown sugar (light or dark)
  • 1 ½ tablespoons black peppers
  • 15 ml soy sauce
• Trout:
  • 4 whole trout (approximately 230 grams each), cleaned and gutted

Equipment:

• Meat Smoker
• Large pot or container
• Chopping board
• Sharp knife
• Wood chips
• Heavy plate
• Paper towels
• Baking sheet

Instructions:

1. Make the Brine: In a large pot or container, whisk together the water, salt, brown sugar, black peppers, and soy sauce. Stir until the salt and sugar dissolve.

2. Prepare the Trout: Rinse the trout under cold water and pat them dry with paper towels. Using a sharp knife, butterfly each trout by making a shallow incision along the belly, starting at the head and stopping just before the tail. Lay the trout flat, skin-side down.

3. Brine the Trout: Place the trout in the brine, ensuring they are submerged. Weigh them down with a heavy plate to keep them submerged in the liquid. Cover the container and refrigerate the trout for 1 hour, flipping them halfway through.

4. Preheat the Smoker: Preheat your BraaiCraft Bunker Reverse Flow Smoker to 110°C (225°F). If you’re using wood chips, add them to the smoker box according to the manufacturer’s instructions.

5. Smoke the Trout: Remove the trout from the brine and pat them dry with paper towels. Place the trout on the smoker grate, skin-side down. Smoke the trout for 1 ½ – 2 hours, or until the fish starts to flake easily and turns slightly opaque in color.

6. Serve: Once cooked, transfer the trout to a baking sheet and serve immediately, or refrigerate for later. Smoked trout is delicious on its own, or you can serve it with your favourite dipping sauce or garnish it with fresh herbs.

Tips:

• Cooking times can vary depending on the thickness of the trout and the temperature of your smoker. Use a meat thermometer to check the internal temperature of the thickest part of the fish. It should reach an internal temperature of 63°C (145°F) for safety.
• If you don’t have a smoker, you can also smoke trout on a grill. Set up your grill for indirect heat by placing the heat source on one side of the grill and the trout on the opposite side. Add wood chips to a smoker box or foil pouch placed over the heat source.
• Brining helps to season the trout and keep it moist during smoking. You can adjust the brining time to your preference. For a stronger smoke flavor, brine the trout for longer.

We hope you enjoy this recipe for smoked trout! With its reverse flow design, BraaiCraft’s ‘Bunker’ Smoker is the perfect tool for achieving restaurant-quality results at home. By following these simple steps, you can create a delicious and impressive dish that is sure to please your family and friends.