Meyer Lemon & Pepper Smoked Trout

Prep Time: 1 to 5 hours
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•  6 to 12 whole fresh rainbow trout - gutted

For the Brine

• juice of 1 lemon
• 1.5 cups dry white wine
• 1.5 cups water
• 1/4 cup kosher salt
• 1 tablespoon salt
• 2 teaspoons freshly grated black pepper
• Zest of 5 lemons (use Meyer lemons if you can get them)

To Store:

• about 1 tablespoon of olive oil per fish (if you can find O brand meyer lemon olive oil use it - it is a bit more expensive but it is sooo worth it)
• Freshly grated pepper

Brining the fish:

1. combine all the ingredients for the brine and add add to a zip lock or Foodsaver bag (I highly highly recommend getting a Foodsaver - they are great for storage of food, but I have never used anything better for a marinade or brining application like this - the vacuum seems to push the marinade deep into the food) make sure that the salt disolves completely into solution - you can heat the liquid briefly in the microwave if you need to help it along - But Do Not Boil the brine. The solution temperature should always remain comfortable to the touch.
2. Add trout to brine - working the air held in the fish cavities out, filling the interior of the fish with the brine. I usually help this along by putting the fish in the bag upside down.
3. Seal bag - removing as much air as possible from the bag and store in the fridge for 2 to 4 hours - Do not brine for more than 4 hours.

Smoking the Fish:

1. Arrange the fish in your smoker so that smoke will reach the inner cavity of the fish. You can do this using a frame that you "hang" the fish on, or you can spread the fish open and put them on your grate or grill.
2. Smoke the fish over an indirect pecan wood fire (you can also use apple, cherry, or other light flavored fruit wood)
3. (Optional) - I cold smoke my trout for an hour or two before I start to "hot smoke" them (add heat to the smoker) this step isn't required, and is something that some smokers don't do well (maintain smoke without adding too much heat) - but the flavor that this step adds is great if you can do it.
4. After I do my cold smoke I build the smokers temperature to 145° F over about 4 hours. At full heat small trout (about 8 inches) can be completely smoked in as little as an hour but a slower temperature climb from the cold smoke will increase the smoking time and add extra flavor. Watch the fish to make sure they don't dry out, but you can usually leave them in the smoker for up to 4 hours while slowly bringing the temperature of the smoker.

Storing the fish: (optional)

1. I pack my my fish in Foodsaver bags, one or two at a time with about 2 teaspoons of meyer lemon olive oil and freeze the fish after I have stored them in the fridge overnight. The overnight in the fridge allows the smoke flavor in the fish to "mature" - I don't know how to explain this but smoked foods are always better the next day, and by letting the fish sit overnight before freezing allows this process to take place.
2. To serve, thaw the fish - and serve cold or hot - about 45 seconds in the microwave should heat the trout (in the bag) perfectly.