Smoked Whole Trout

Ingredients
•	8 (8 to 12 inch) trout 
•	Water to cover 
•	1/4 c. salt 
•	1/2 c. brown sugar 
•	3 garlic cloves, rushed 
•	1 onion, peeled & crushed 
•	1 tsp. dill salt 

Preparation
1.  Mix all ingredients, add trout that have been cleaned and refrigerate for 24 hours. 
2.  Remove from brine and drain on paper toweling. 
3.  Air dry for 1 hour. Place on greased racks of an electric smoker. 
4.  Using 3 pans of sawdust, smoke trout 3 to 4 hours, depending on size of trout and air temperature. 
5.  Check one fish after 3 hours. 
6.  Most people prefer smoked flesh to retain just a little moisture.