Prepare the brine: In a non-metallic bowl, dissolve the kosher salt and brown sugar in 4 cups of cold water. Add the crushed garlic, peppercorns, fresh dill, and optionally lemon zest or bay leaf. Stir well to combine all the flavors evenly. Stir well to ensure all the salt and sugar are completely dissolved.

Brine the trout fillets: Place the trout fillets in the brine ensuring they are fully submerged. Cover the container and refrigerate for 1 to 2 hours. This step infuses the fish with flavor and improves texture for smoking. The ideal brining time for most trout fillets is 4 to 8 hours. If they float, weigh them down with a small clean plate. This step is crucial for infusing the fish with flavor and improving texture for smoking.

Rinse and dry the trout: Remove the trout from the brine, rinse under cold water to remove excess salt, and pat dry with paper towels. Let the fillets air dry on a rack in the fridge for at least 1 hour to form a pellicle before smoking.

Smoking to finish: Preheat your smoker to a consistent 175–200°F (79-93°C). A low and slow temperature is key to cooking the fish evenly and infusing it with smoke without drying it out. The goal is a finished internal temperature of 145°F (63°C), which can take between 1.5 to 3 hours depending on the fillet’s thickness. We recommend using mild, fruity woods like alder, apple, or cherry, as they complement the fish’s delicate flavor without overpowering it.