Smoked Rainbow Trout with Brown Sugar Rub


  • 2 Rainbow Trout fillets, boned
  • ⅓ cup Brown Sugar
  • 1 tsp Salt
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • ½ tsp Ground Black Pepper
  • ½ tsp Ground Cayenne Pepper


  1. Place the rainbow trout, side by side on smoker racks, making sure they are not touching each other.
  2. Make the rub by mixing together the brown sugar with all the spices. Rub the brown sugar mixture on both trout fillets.
  3. Start up the Smoker, using wood bisquettes of choice (Alder or Pacific Blend work very well!). Bring the smoker up to a temperature of 250°F (121°C).
  4. Place the trout fillet in the smoker and cook until the internal temperature reaches 140°F (60°C), about 2-3 hours


Recipe by: Steve Cylka