Whole & Filleted Smoked Trout in UDS

Discussion in 'Fish' started by jonssmokehouse, Apr 26, 2013.

  1. Hi guys,

    First time smoking Trout tomorrow in the UDS, getting in some prep images in case I've stuffed something up already and for some tips. [​IMG]

    I've read many of the threads for smoked Trout which has been a great help.

    I'm leaving the fish in the brine overnight so roughly 12-15 hours.  (If it comes out good I'll post)

    After the brine I will let dry like to get pellicles to form.

    My main question is...How long should I expect the whole Trouts to be done...at a temp roughly 120-150 Fahrenheit? Should I go more/less?


     
  2. fwismoker

    fwismoker Master of the Pit

    I40 IT...good luck!
     
  3. Overall a success.  Found the whole trouts didnt absorb as much brine & smoke flavour, still nice though.  Brown sugar on the fillets mad the difference.




     
  4. Great looking trout!
     
  5. big game cook

    big game cook Smoking Fanatic

    VERY NICE!
     
  6. great looking Trout. i love my UDS.

    happy smoken.

    david
     
  7. woodcutter

    woodcutter Master of the Pit OTBS Member

    My grandparents used to smoke a lot of trout and salmon. It was a long time ago but I remember they brined and smoked it in pieces. They liked a stronger smoke flavor.
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks Real Good From My House!!!

    I like to cut bigger fish up & remove the skin to get more smoke flavor, but the smaller ones I leave whole, like you did, except I always remove the head.

    Bear
     
  9. kathrynn

    kathrynn Smoking Guru OTBS Member

    Great Job!  Looks wonderful!

    Kat
     
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks great! I have a method of filleting trout, salmon that leaves the two fillets connected but removes the back bone and rib bones. Kind of like butterflying. Or similar to spatchcocking a chicken. This allows you to lay the them flat and get more smoke to them. Small trout I usually do whole, cause its easier to get the bones out after cooking. For these I cut the head off and set them on the racks with the cavity side down and spread open as far as they will go. That seems to help too.
     
  11. Very, Very nice.
     
  12. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Thems there are some good lookin fish- good job.
     
  13. thegoodsmoke

    thegoodsmoke Fire Starter

    Those trout look amazing.  Question though, how long will it keep in the fridge? freezer?  also, do you reheat it before enjoying?
     
  14. ferd66

    ferd66 Fire Starter

    Looks great.  What temp did you run your UDS?  
     

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