I got this recipe from a grilling book years ago and made a few changes. I usually dont like any type of alcohol in food but this turned out good.
Marinade a 1.5 to 2 pound piece of salmon in dark rum for about 15 minutes. Drain and blot dry. I ussually let it set for a little while to make sure its good and dry. Cover the salmon in the mix listeed below. Refrigerate for 4 hours. Drain off the liguid and blot dry. Smoke at 225 for about 2 hours. During the 2 hours of cooking consume at least 4 rum and cokes with the left over rum !!
Mixture:
1 cup brown sugar
1/3 cup salt
1/2 Tbls. black pepper
Mix.
Smoked Salmon
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