Filet your trout and then cut the filets into 2-inch sections.

Make Brine Mixture:
Soak fish overnight in a covered glass bowl.
For filets in the amount of 2 to 3 pounds.
Double the mixture for up to 6 pounds.

4 tablespoons brown sugar
4 tablespoons sea salt
1/4 tsp black pepper
1 qt. water
2 tbsp. Worchestershire sauce

Prepare Your Smoker: If your smoker is new, season it first by burning for a couple of hours, then smoking about a cup of wood chips for at least a half an hour.

Smoke Away!
Heat up your smoker then place fish steaks on a rack, then place the rack on your smoker's grill. Add water to the water pan and hickory wood chips (or your prefered wood chips) as per the directions for your smoker.

Smoke for 2 hours at 250 degrees F, then check to see if you would like the fish to be more dry. Do not turn or move the filets. Add water if necessary, then smoke longer if necessary.