Grill Smoked Trout

Rinse the trout in cold water. In a large bowl or crock, dissolve the salt in about 2 quarts of water. Add the trout and additional water to cover them, if necessary. Cover the bowl and refrigerate the trout for 24 hours, (The fish will firm up in the brine.) Soak the hickory chips in water to cover for at least 30 minutes. Prepare a medium fire in a covered charcoal grill, then push the hot coals to the side. Or prepare an indirect fire in a charcoal grill according to the manufacturer's directions. Oil the grill rack. Remove the fish from the brine, rinse under cold water, and pat dry on paper towels. Just before cooking, toss the wet hickory chips onto the hot coals or add to a gas grill according to the manufacturer's instructions. Place the trout, skin side down, on the side of the grill away from the coals. Smoke for 40 minutes without turning and without opening the lid. Present the whole trout on a platter, garnished with parsley sprigs.