Molasses Brined Smoked Rainbow Trout

Step 1: Mix everything except the fish together in a sauce pan and bring to a boil, reduce heat and simmer while stirring until the sugar and salt are completely dissolve; allow cooling completely at room temperature.

Step 2: Divide the broth evenly and pour into two re-sealable plastic bags; add the fish and lightly swish to make sure the fish is completely coated.

Step 3: Remove as much of the air as you can out of the bags, seal and keep refrigerated for 12 hours.

Step 4: Remove the fish from the brine and place on the rack of a prepared smoker, skin side down.

Step 5: Smoke for 2 1/2 to 3 hours or until the fish is smoked to your liking.