Mike’s Not So Secret Rainbow Trout Brine
- 1/2 gallon water
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1/2 cup salt, kosher
- 2 tsp garlic powder
- 2 tsp chili powder
- 3 Tbsp lemon juice
Combine all ingredients in a saucepan and heat until the sugar and salt dissolved. Stir occasionally.
Refrigerate until below 45 Degrees Fahrenheit.
It is recommended to cover fillets with brine for at least hours before smoking. This brine will cover up to 2 dozen trout fillets.