Rubbin and smoking my meat

[Drew]

Ran out of apple wood so used hickory.
The rub is a wet rub that my deceased brother in law formulated and I'll find it and post for all. There's another good one that I use on occasion posted below. Just took the chickens off and they're registering 165 degrees at the thigh. I'm also smoking some wild Alaskan salmon which I put on 1 hour ago.

Jerk Sauce

2 tbsp ground allspice
1/2 cup brown sugar
6 - 8 garlic cloves
1 to 4 Habanaro peppers (or equivalent) depending on heat desired, seeds and all.
1 tbsp ground thyme, or 2 tbsp thyme leaves
2 bunches green onions
1 tsp cinnamon, ground
1/2 tsp nutmeg
2 tbsp soy sauce
salt to taste

Put everything in a food processor and blend until smooth. This will keep "forever" in the refrigerator. Feel free to increase the garlic and the hot peppers.

Rub sauce into each piece of meat. (For chicken get the sauce under the skin and in all the cavities, if using a whole chicken.) If you are using pork, use a deboned shoulder, score the fat and rub the sauce in, using 1/2 cup, or more, per 6-pound (3-kilogram) shoulder. Use less for fish.

Drew