I'm assuming that you are talking about a brown trout (an 8 lb brown in colorado is a nice fish!). For salmon or trout, I brine them in a brine of salt (doh!), water and pineapple juice for an hour. Then I rinse and dry the fillets or steaks and cover them with about 1/4 inch of brown sugar, sprinkle on some fennel seeds and then place sliced onions on top of it all. Then into the smoke (I prefer cold smoke, but that's hard to do with our type of cooker, so keep the temps low. Randy's site linked above says 140-200. I try to keep it below 180) and smoke until done, probably a few hours, depending on the thickness of the fish.
The final step is to wrap some in several layers of plastic wrap, pack securely and ship to me!