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Reports > 2023 > April > Tuesday 04
Tuesday, April 4, 2023
 
By Eric Granstrom
 
For FishingMagician.com, I'm Eric Granstrom. So, by now, you know of our exploits at Rufus Woods Reservoir and my incredible good fortune of landing a 20-pound trout. I also caught a 5-pounder that day and Marion and I ate a fillet off it the same night upon my return. I was worried the big one, being so far, wouldn't taste as good on the grill so I planned to smoke it. I gave it a wet brine of brown sugar, sea salt and water for 8-hours, then smoked it for 8-hours. It turned out wonderfully! I have an electric Smoke Hollow wood smoker and used apple wood chips. I'll smoke it at 150-degrees for about 7-hours with a meat thermometer in the thickest piece of fish. When the meat reaches 130, I take a slurry of brown sugar, butter and a little soy sauce and brush it over the top of the fish. I'll turn the temperature up on the fish for the final 30-45 minutes. It creates a beautiful candy coating for the salty, smoky fish. I'll let the fish cool, remove the skin and then seal it with a food saver in small portions. Until next time, Good Fishing!