Threw together a brine sun night . Brined 9 trout 15 hrs . removed from the brine patted them dry and into the fridge over night (almost 24 hrs) Got the mes up to 200, filled the amns up w/ maple dust. Lit both ends and into the smoker . seasoned the trout w/ some salt free rub and into the MES. 4 hrs later some of the best fish i have ever stuffed into my pie hole!!! these trout were just headed and gutted. next time i think i will try filets w/ skin on. Think i will go out and try to catch a few more tomorrow.