Smoked Trout

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7 lbs. trout, cut in 1 1/2”  thick steaks, skin on
2 c. water
1/4 c. salt
1/2 c. firmly packed brown sugar
Hickory chunks
1/4 tsp. ground red pepper

Place fish in large dish. Combine water, sugar, salt and pepper; pour over fish. Cover; marinate in refrigerator one – four hours, turning often. Soak wood chunks in water for two hours. Prepare charcoal fire in smoker and let burn 30-45 minutes. Cover coals with hickory chunks. Place water pan in smoker. Add hot water to fill pan. Arrange trout on upper food rack on appropriate shelf in smoker. Cover with smoker lid and cook three – four hours or until desired degree of doneness. Makes 12 servings.