In a large mixing bowl, combine water, kosher salt, and brown sugar.

Mix in the black peppercorns, dill seeds, garlic powder, and onion powder.

Whisk until the salt and sugar are completely dissolved.

Let the brine cool to room temperature.

Place the trout in a resealable plastic bag or container and pour the brine over it.

Refrigerate the trout in brine for at least 4 hours, preferably overnight.

After brining, remove the trout and rinse it under cold water.

Prepare your smoker or grill according to its instructions and smoke the trout until it reaches an internal temperature of 145°F.

Let the smoked trout rest for a few minutes before slicing.