Brined overnight in 1/2 gallon water. 1/4 cup Salt and 1/4 cup brown sugar. Smoked for 4 hours at 200°, flipping halfway through. Tasted great
by Kelavia1
4 Comments
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Malososman
This is the whole reason I learned to use a smoker. Hope they were delicious!
RevolutionaryBack74
About the only way I like trout. That and canning, bones and all. Bones turn to mush.
bignbold157
But they still taste like trout …. I’ve eaten trout since I was a kid, in my 40’s now and have grown to not care for them anymore. Strange as a seafood lover, but trout is now on my no go list, give me a bass, striper , catfish all day!
4 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*
This is the whole reason I learned to use a smoker. Hope they were delicious!
About the only way I like trout. That and canning, bones and all. Bones turn to mush.
But they still taste like trout …. I’ve eaten trout since I was a kid, in my 40’s now and have grown to not care for them anymore. Strange as a seafood lover, but trout is now on my no go list, give me a bass, striper , catfish all day!