I keep mix and matching my brine recipes for the trout and salmon and found a good one. Unfortunately, I never write it down so always forget the amounts I added.
One thing is for certain, the trout and salmon are better when brined for 24 hours over just short brines or just marinading.
(https://i.imgur.com/wBwMqqH.jpeg)
Another thing I'm working on is getting it off the smoker at the perfect time. I realized the color and char was the key to identifying when it's done and not by time or temp.
(https://i.imgur.com/e1ckbYk.jpeg)
A little Honey Mustard dressing on a fresh salad and some smoked goodness make for a healthy dinner!
(https://i.imgur.com/7ojT5Hk.jpeg)