Brine

for 8 trout)
1/4cp salt
1/2 cp brown sugar
3 cloves crushed garlic
1 onion crushed
1 tsp dill salt
1 tsp pickling spice
mix all ingredients with enough water to cover fish
let stand in brine for 8-24 hrs in fridge
then drain, pat dry, and put on greased smoker racks.
I smoke them at around 200 for 8-10 hrs
filling wood pan for the 2nd, 4th and 6th hr