Bourbon Barrel Smoked Trout
Rainbow trout brined and smoked over used bourbon barrel staves, giving it a sweet oak aroma.
- Prep
- 30 min
- Cook
- 90 min
- Total
- 120 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 290 kcal
Equipment
- •Smoker
- •Bourbon barrel wood chunks
Nutrition
Per serving, approximate
- Calories
- 290 kcal
- fat
- 15
- carbs
- 4
- protein
- 32
- calories
- 290
Instructions
- 1
Stir the salt and brown sugar into the water until dissolved to make a brine.
- 2
Put the trout under the brine. Keep it in the refrigerator for at least 2 hours.
- 3
Soak the bourbon barrel wood chunks in water for 30 minutes.
- 4
Take the trout out and pat dry. Chill uncovered in the refrigerator for 1 hour until a tacky skin forms.
- 5
Heat your smoker with the soaked bourbon barrel wood to 200°F.
- 6
Smoke the trout for about 1.5 hours. Cook until it flakes easily and reads 145°F inside.
- 7
Serve the trout warm or chilled with lemon wedges.
Chef's tips
Soak the bourbon barrel chunks in water for at least 30 minutes before smoking so they smolder instead of catching fire. Brine the trout for at least 2 hours so the meat stays firm while smoking.
Storage
Refrigerate up to 3 days in an airtight container.
Reheating
Best served cold or at room temperature; can be warmed gently in foil.
Common mistakes to avoid
- •Smoking the fish too long, which can make delicate trout taste bitter.
- •Skipping the brine, which makes the finished fish dry.
Serving suggestions
Cooked Bourbon Barrel Smoked Trout?
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