Tim loves fishing. Normally he has Channel cats, Blue cats and his favorite is Flathead catfish. Trout was our least favorite until discovering this brine. He has used it on Trout, Buffalo, and Stone Perch (Drum).
You can use whole fish or chunks.
2 quarts of water
1 cup of brown sugar
1 cup of apple juice
½ cup of non-iodized salt
1 cup of soy sauce
¾ level teaspoon of fresh black pepper
¼ teaspoon of onion salt
¼ teaspoon of garlic powder
1 teaspoon of Lawry’s seasoning salt
4-5 heavy shakes of Tabasco sauce
Place fish in brine so they are covered.
Refrigerate and leave in the brine 6 – 8 hours for chunks or 10 – 12 or longer for whole fish. When smoker is ready, place fish on racks leaving room between for air to circulate. You will want the fish to glaze over.
Follow the instructions for your smoker, or use a charcoal grill. We have a grill with a large area for cooking and a smaller side grill. He put charcoal in the smaller grill, so only smoke would get to the fish. Add some Apple wood or Alder wood for flavor. Tim added Peach wood.
Smoking should be done in the first hour or less. Do not over smoke.
Set your smoker at 200 degrees and try 2 hours smoking time to start so that the internal temperature of the fish reaches AT LEAST 160 degrees for 30 minutes to kill any parasites.