Smoked Trout

• Brine:
• 3 cups boiling water
• 1 cup packed brown sugar
• 1/2 cup kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 sprigs fresh thyme
• 2 (4-inch) orange rind strips
• Remaining ingredients:
• 2 (10-ounce) dressed whole rainbow trout
• 2 cups wood chips
• Cooking spray

1. 1. To prepare brine, combine 3 cups water, sugar, salt, pepper, thyme, and rind in a large bowl; stir until sugar and salt dissolve. Cook brine completely. Combine water mixture and fish in a 13 x 9-inch baking dish. Cover and refrigerate overnight.
2. 2. Soak wood chips in water 1 hour. Drain well.
3. 3. Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat. Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heated side of grill; add wood chips to pan.
4. 4. Remove fish from brine; discard brine. Rinse fish with cold water; pat dry with paper towels.
5. 5. Coat grill rack with cooking spray; place on grill. Place fish, skin side down, on unheated side; cover and grill 15 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Flake fish with fork. Discard skin.
6. Kitchen Notes
7. Vary the flavor of the brine mixture by adding a pinch of crushed red pepper, maple syrup, minced fresh ginger, cardamom pods, or crushed garlic. You can choose trout fillets instead of the butterflied trout; fillets will cook faster.

boiling water, brown sugar, kosher salt, freshly ground black pepper, thyme, orange rind strips, remaining ingredients, trout, wood chips, cooking spray

Taken from www.epicurious.com/recipes/member/views/smoked-trout-50112696 (may not work)