WET BRINE - Combine ingredients for brine in a deep sided 9x13" dish and mix thoroughly. Add trout filet skin side up to the dish, cover, and let brine in the fridge for 8-15 hours.
DRY BRINE - Combine ingredients for brine in a bowl and place trout filet in a dish or baking pan. Spread brine mixture on filet and cover with plastic wrap.
Remove fish filet from brine and rinse with fresh water. Dry with paper towels after rinsing.
Form a pellicle on fish by placing in front of a fan for 3-5 hours or placing uncovered in fridge for 5-8 hours.
Once pellicle is formed, pre-heat smoker to 180°F.
Place fish skin side down on smoker rack and allow to smoke for 1 hour.
After 1 hour, if desired, start brushing fish with glaze every 20 minutes until an internal temperature of 145°F is reached and the fish is finished smoking.