Smoked Chubs Recipe

Prepare fish

Rinse each chub under cold water and pat dry with paper towels. If not already gutted and cleaned, gut and remove scales if desired; leave heads intact for moisture and presentation or remove if preferred.

In a container large enough to hold all fish in a single layer or stacked, combine 8 cups cold water, 3 tbs kosher salt, 2 tbs brown sugar, 1 tsp whole black peppercorns, 2 bay leaves and 2 smashed garlic cloves. Stir until salt and sugar are dissolved.

Submerge the chubs in the brine. Use a plate to weigh them down if necessary. Refrigerate for 45–60 minutes (for delicate chub fillets or small whole chubs) up to 90 minutes for larger fish. Do not over-brine — 45–90 minutes gives a sweet, moist, delicate flavor.

Remove fish from brine, discard brine, and rinse each chub briefly under cold water. Pat completely dry with paper towels. Place on a wire rack uncovered in the refrigerator for 1–2 hours (or on the counter for 30–45 minutes if in a cool room) to form a tacky pellicle — this helps smoke adhere and creates a golden brown exterior.

Combine 1 tbs brown sugar, 1 tsp kosher salt, 1 tsp smoked paprika and 1 tsp ground black pepper in a small bowl. Lightly sprinkle and rub the mixture onto both sides of each chub once the pellicle has formed. This adds a touch of sweetness and promotes browning during smoking.

Preheat your smoker to 180–200°F (82–93°C) for a low, gentle smoke. If using a charcoal or gas grill, set up for indirect heat and create a low-temperature zone in the 180–200°F range. Add soaked and drained apple or alder wood chips to the smoker box or coals.

Brush the smoker racks lightly with 1 tsp neutral oil to prevent sticking. Arrange the chubs on the rack skin-side down, spaced so smoke circulates freely. Insert a probe thermometer into the thickest part of one fish if available.

Smoke the chubs until the flesh reaches an internal temperature of 140–145°F (60–63°C) and the exterior is golden brown and slightly firm. At 180–200°F this typically takes 1 to 1.5 hours depending on fish size. Check after 45 minutes and then every 15 minutes until done.

If you prefer a slightly more golden, caramelized finish, increase the smoker temp to 225°F (107°C) for the last 10–15 minutes, watching carefully so the fish does not dry out.

Remove smoked chubs from the smoker and let rest on a rack for 5–10 minutes; carryover heat will finish gentle cooking and redistribute juices.

Transfer the chubs to a serving platter. Sprinkle with chopped fresh parsley and serve with lemon wedges for squeezing. Smoked chubs are best enjoyed warm or at room temperature. Leftovers keep refrigerated in an airtight container for up to 3 days or can be frozen for up to 1 month.