Whole smoked trout

trout (whole) · verified system recipe · Fly-fishing camp classic

Pit temp
200°F
Pull at
145°F
Total time
~2.3 hr

Phase timeline

60m
75m
Brine (offline)Smoketotal: 2h 15m

Step-by-step

  1. 1. Brine (offline)

    ~60 min

    1hr brine: 1qt water + 1/4 cup kosher salt + 2 tbsp brown sugar + lemon slices + bay leaf. Rinse + air-dry 30 min for pellicle.

  2. 2. Smoke

    → 145°F · ~75 min

    200°F pit, cherry or alder. Skin-on, side-by-side on grate or skin-up if butterflied. Pull at 145°F internal in the thickest part.

Rub
Lemon-pepper + dill after brine
Wrap method
none
Rest method
tent_5min
Minimum rest
5 min

📐 Scale for guests

Target weight
2.4 lb
0.6 lb/guest
Cuts needed
1
~5 lb per cut
Cook time / cut
2h 15m
+ 5m rest

Each cut cooks at its own rate — even if you double up, plan the same hours. For very large crowds, run multiple cuts in parallel and stagger by 30 min.

🎯 Adjusted for your pit

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