Smoked Trout Recipe?

I just smoked about 10 pounds of trout and rockfish and what a dissappointment and waste of fish. Used the brine recipe that came with my Little Chief smoker and it was waaaay to salty. Yes, I did rinse them well before drying. So I am looking for recommendations on brine and smoking time. Thanks in advance.

Scott

Man, sorry to hear that.

I believe I used equal parts apple juice and soy sauce last time and it turned out great.

Here are two brine recipes that I like, neither my own creation.  I have never tried it with rock fish, I'm a fresh water type.  Maybe one day....

I use a charcoal smoker, so it is never an exact science.  I usually keep the temp in the "ideal" range and smoke for about 4 hours.  Sometimes it is shorter, don't be afraid to open it up and test for desired firmness.  I use a couple handfulls of alder and some mesquite chunks also.  The fish will be great right off the smoker, but improves overnight in the fridge if you have the self control!

Brine 1 :

2 cups water
1 cup brown sugar
1/3 to 1/2 cup salt
2 dash worcestershire
some minced garlic (a couple cloves usually does it)
some black pepper
some red pepper


Brine 2:

1 24oz bottle log cabin syrup
8 tbs kosher salt
3/4 cup soy sauce
1/2 cup water


For either recipe; mix together until the salt is dissolved.  Add fish (jumbo ziplock is good for this) and brine for 1 to 2 days.  Drain liquid, pat dry fish with paper towels, but DO NOT RINSE.  Place fish on rack and let air dry for a couple hours or until tacky.  Then get your smoke on.  The air dry part is important for smoking, it will make or break your flavor.  The recipe you tried was probably a little heavy on the salt.  Good luck.

Kevin

Here is something a little different. I oven smoke steelhead, it’s easy and quick. I have done hatchery trout and salmon this way as well.
First filet the fish and remove the skin. Marinade the fish in a teriyaki sauce for an hour or so.
Take a glass baking pan and line with foil making sure it’s over the sides of the pan for easy cleanup. Bake fish at 475% for 20 minutes. Pour off all the liquid that comes off of the fish. Bake for another 15 minutes or more testing for the dryness, i.e. firmness that you desire in the fish. I like my fish very firm so I bake for 20+ more minutes.
When the fish is firm (dry) the way you like it remove from the oven. Take some brown sugar and put liquid smoke in the sugar until if forms a thin paste, its still thick but can be spread over the fish. Spread this brown sugar/ liquid smoke mixture over the fish, it will melt, spread it very thickly over the fish and let fish cool as it absorbs the mixture.
This is a quick and very easy way to smoke fish and if you like a sweet smoky flavor it’s delicious.

FOr smoking over two hours I tend to go with a fruit wood like apple something like that.  Mesquite can leave abitterness if used for prolonged times.  If you really want mesquite use some mesquite lump charcoal instead.  I find it to work better. 

This si a good website for BBQ/smoking

http://www.barbecuebible.com/cgi-bin/cgiwrap/bbq/cms/mt-search.cgi

I allways use a thermometer and a water pan, to help control heat.  The better you can seal your smoker so you don't get secondary air in (secondary air allows your fuel to burn hotter, as Alton Brown says "not Good Eats").