| 1 | *butterflied tail section; or use coho or silver salmon The night before you plan to barbecue, combine the rub ingredients in a small bowl. |
| 2 | Open the salmon flat and massage it well with about 2/3 of the rub, reserving the rest of the mixture. |
| 3 | Fold the salmon back into its original shape, place it in a plastic bag, and refrigerate it overnight. |
| 4 | Prepare the smoker for barbecuing, bringing the temperature to 180" to 200" f. |
| 5 | Remove the salmon from the refrigerator and let it sit at room temperature for 30 minutes. |
| 6 | If you plan to baste the fish, stir the remaining rub together with the other mop ingredients in a small saucepan and warm the mixture over low heat. |
| 7 | Transfer the salmon to the smoker skin side down, placing the fish as far from the fire as possible. |
| 8 | Cook for 50 to 60 minutes, mopping it after 10 and 30 minutes in a wood-burning pit, or as appropriate for your style of smoker. |
| 9 | The salmon should flake easily when done. |
| 10 | Have a large spatula and a platter ready when taking the salmon off the smoker, because it can fall apart easily. |
| 11 | Serve hot or chilled. |
| 12 | Bbq tips: alder remains the best wood for smoking pacific salmon. |
| 13 | Alder chips are fairly common across the country, but you may have more difficulty finding the wood in chunks or logs. |
| 14 | Fruit woods are the best substitute, particularly when mixed with smaller pieces of alder. |
