A 12 inch trout is perfect size for this. After you've gutted and filleted the fish, put them in brine with 16:1:1 ratio of water, salt, and sugar (optional) and about 3 tablespoons of liquid smoke. Let it sit overnight in a fridge, rinse it off, and put it in for 12 hours at 150. Taking the ribs out of the fillet beforehand makes eating the fish much easier.