Make the brine solution: In a large enough saucepan on medium heat, add your brown sugar and allow it to melt and bubble until dark brown. Immediately add 2-3 cups of water to stop the caramelization process and prevent the sugar from burning. WARNING: This can cause the sugar mixture to splatter, please do this with care, or remove the sugar from the heat and add water once cooled down.

• Add the kosher salt, soy/tamari/coconut aminos (if using) and bay leaves.
• Heat the water and stir until all of the sugar and salt are completely melted. Add more cups of water if necessary, but always remember how many cups you are adding.
• Remove the solution from heat, pour it into the vessel you will be using to brine your trout, and then add the rest of the water as you previously measured. Allow this to come to room temperature completely — IMPORTANT — do not use warm or hot brine on your trout, it will cook the fish which you do not want.
• When the brine solution has cooled down, fully submerge your trout in it and add a few teaspoons of whole black peppercorns.
• Place your whole trout (or trout fillets) in the refrigerator to brine for anywhere from 8 to 12 hours.
• After the trout is brined, remove them from the brine and discard the liquid.
• Rinse your trout with cold water to remove the brine from the surface. Failing to do so will result in an overly-salty fish.
• Pat the fish dry with paper towels or tea towels.
• Using 2-3 toothpicks per trout, stick them inside the fish cavity to keep it propped open while drying and smoking. Add a small sprig of rosemary into the cavity too
• Place the trout on a rack to dry for 1-4 hours with a baking sheet underneath to catch the moisture. This step is crucial in developing the sticky pellicle which helps smoke adhere to the flesh. I usually go for 2 hours at cool room temperature, but the refrigerator is probably best.
• Preheat your Traeger on the 'Smoke' setting for 5 minutes. Or whatever pellet smoker or other type of smoker you're using.
• Baste the trout inside and out with maple syrup using a pastry brush and place them, with their chest cavities propped open, directly on the grill grates.
• Set your timer for 1 hour and every hour baste the trout with more maple syrup and check to see if the flesh is flaky.
• Depending on the size, the smoking will take anywhere from 1.5 hours to 4.
• Do NOT surpass 4 hours until you are looking to make trout jerky. 
• Do NOT let the temperate get above 200/220 Fahrenheit, and if it does place a bowl of ice water inside the smoker to regulate it.