Preheat smoker to 225 degrees Fahrenheit using fruit wood, like apple or cherry.
Prepare the fillets by removing the pin bones from the trout using culinary tweezers. Consider asking the fish monger to do this for you.
Oil the fillets and then apply the dry rub to the flesh side of the trout (approx 1 tablespoon of dry rub per fillet).
Place trout on the smoker and smoke for 30 minutes or until the internal temperature of the trout reaches 140 degrees F at the thickest portion of the trout.
Remove and let sit for 5 - 10 minutes and serve with your favorite side.
If you buy a larger trout filet, target 12 ounce portions per person and extend cooking time an additional 15 minutes. But the same rule applies to cook until an internal temperature of 140 degrees Fahrenheit. Carry over cooking will bring it closer to 145.This Culinary Plating Set is great for a solid trio of tweezers and plating spoons.