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!