Thread: Food and Drink Fired up the smoker
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Old 02-27-2012, 02:18 PM   #7
Bwana Bwana is offline
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Quote:
Originally Posted by tooge View Post
I started a thread about smoking trout a month ago or so. Mostly I got advice like "don't get too high", etc. Anyhow, I made a brine with water, salt, a bit of brown sugar, and maple syrup. I scored these trout, brined them for 12 hours, then smoked them at 210 degrees for 4 hours with pear and apple wood. Did em on my 22 inch WSM. They turned out incredible. Thought I'd share. Here is starting and finished.
Looks great! I need to fire up my smoker this weeked, snow, or not. It's been to long.
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