Well im glad Im a better smoker than fisherman because otherwise I would starve. So my friend caught a 6.5 lb lake trout yesterday (right beside me I might add) and I said Id smoke it for him. I brined it over night in 8 cups water 1 cup kosher salt and 1 cup brown sugar. I let it rest after for 2 hours to form the pellicle and rubbed more brown sugar into it after. Into the apple smoke at 190. 4 hours of smoke until IT of 145. It was delicious and I also used it to make the chive dip from Jeffs book (it calls for salmon but was delicious with trout). Eating the dip right now watching the super bowl. Enjoy the q view.