Last Saturday I smoked up my Minnesota limit of brook trout, which is five. Recipe:
plastic 10 quarter container
1/2 full with water
1.5 pounds non-iodized salt
1 pound brown sugar
2 cups real lemon
10 tablespoons dill weed
8 tablespoons red pepper flakes
4 tablespoons garlic powder
4 tablespoons onion powder
3 teaspoons Worcestershire sauce
Stir and place trout in the mixture. Place a plate or glass cutting board on the trout so the the trout are in the brine completely. Soak three hours. Rinse trout in water, pack with lemon wedge and dill if you can find it. Sprinkle both sides of fish on the outside with crushed red pepper. Over coals and water pan add soaked wood chips. Spray PAM over both racks and add fish. Cook for 1.5 hours, flip, cook for another 1.5 hours.
