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Ingredients

• 2 cups water
• 1/3 cup plus 4 1/2 teaspoons fine salt
• 1/2 cup packed light brown sugar
• 1 bay leaf, crumbled
• 1 teaspoon black peppercorns
• 1 1/2 pounds boneless, skin-on whole trout (about 3 to 4), rinsed and butterflied
• 2 cups hickory wood chips
• 8 quarts lump charcoal, plus more as needed
• Vegetable oil, for coating the fish

Description

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