Fired up the smoker

[tooge]

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.