Smoking a fish fillet help PLEASE!

[Mudslinger]

I have a 2.34 # Steelhead trout fillet that I want to smoke on my 40" Masterbuilt electric smoker tomorrow if possible. Suggestions/recipes would be greatly appreciated. This include bringing suggestion, temp and time and wood to use.

Please give me your best! Thanks!

[Luck_of_the_Draw]

150 smoker temp till about 140 internal temp.

[Maui-diver]

Brine it tonight, take out and leave uncovered is the fridge for at least a few hours to get a nice skin on meat. Google some brine recipes for salmon and use that. will turn out great

[DaveS903]

For your brine, mix 1 cup brown sugar, 3/4 cup soy sauce, a few cloves of minced garlic, 2 or 3 tablespoons of sea salt, and 4 or 5 cups of water. Bring to a boil and let cool (you can toss in a few ice cubes to help it cool faster. Brine over night. Remove the fish and pat dry and let it air dry in the fridge for a few hours to form a pellicle (coating) then it's ready for the smoker.