• 8 - 4 ounce trout filets
• 6 cups water
• ½ tablespoon sea salt
• 1 tablespoon light brown sugar
• 1 tablespoon Dad’s Own
• Sea salt and pepper, to taste

• Combine all ingredients except for the filets in a large bowl and allow to sit while salt and sugar dissolves. Add filets, cover and refrigerate for 45 minutes.
• Remove filets from the refrigerator, pat dry and season with sea salt and pepper.
• Set the smoker to 180 degrees and place trout on the grates skin side down.
• Smoke for 1 to 1.5 hours until flaky and temperature is 145 degrees.
• Allow to cool completely to room temperature before removing skin for use in recipes.

Serving: This can be used in recipes calling for smoked trout or served alone with melted butter, fresh dill and thinly sliced lemons.