Brine --- 2cups water, 1/3 cup of brown sugar, 1/2 cup of pickling salt, 1/4 cup soy sauce, 1/4 cup maple syrup...whisk until all is disolved. Lay the fillets in the brine for at least two hours up to 12 hours. Remove from brine, let air dry for about one hour. Place in smoker, for trout and salmon I prefer apple or cherry wood.
Did up some Simcoe Lake trout last week...turned out awesome...find the bit of maple syrup gives it an awesome little sweetness...the better half, loves it, even got one of her young boys to try it. Two thumbs up from both.
Man, I'm getting a craving for it now!!!!!