I'll be brining it for about 1 1/2 hours in a Kosher salt, Brown Sugar, and spices brine(Bay leafs, garlic, onion, allspice and coriander)
I intend to let it dry for several hours as suggested, then smoke at 225 till the trout is 140 or so internal.
Sound OK?
The brine is cooling now, I'll put the trout in tomorrow then smoke it in time for supper.
Any thoughts would be appreciated.
Dave
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