A few days back I had the good fortune of getting to spend some time in the Caribbean island hopping. On the island of Saint Maaren I was treated to some of the finest jerk chicken and goat as I have ever had. 
Here is a view of Saint Maarten:


Here is the Chicken Goddess at the helm whipping up her masterpiece. 

My fat self wainting on the grub. 

The goat. 

The jerk chicken, mahi mahi and ribs. 

Fellows I kid you not when I say that chicken was in a league of its own. Simply phenomenal. I asked her how she made it and this as best I could tell is what she said. Her English was extremely limited and broken to say the least. 
Jerk Sauce:
1 cup cactus juice. 
1 cup muscadine juice. 
1 cup passion fruit juice. 
1/2 cup coconut juice. 
5 scotch bonnet peppers. 
5 banana peppers. 
Blend the above together and sprinkle in 3 tablespoons of salt while blending. 
Dry rub:
1 teaspoon sage. 
1 teaspoon cinnamon.
1 teaspoon Rosemary.
1 teaspoon cilantro.
The above is what she gave me. Rather it's legit or not, I have no idea. 
The chicken was cooked over a combination of Red Maple, Sugar Maple and sassafras wood. Honeysuckle trimmings were added a handful at a time from what I could see. She cooked raised direct at 225 degrees until the chicken would pull easily.   

Now my humble attemp to recreate her masterpiece. While I certainly can not get the original ingrediants, I thought why not improvise with things that I like. Just make it hot.  


My cooking method varied from hers. I cooked this akin to how I cook clod. 2 hours at 180 degrees over oak, pecan and cherry. 

Note: Some real smart scientific people say that this is dangerous. So don't do it. Cook at 225 degrees or preferably higher for your own safety. You have been warned. 

After 2 hours I bumped the might mini to 200 degrees for the next 9 hours. A steady light stream of true blue. 

After the temp bump I mopped every hour for 9 hours. 

Mopped. 

After 2 hours at 180 degrees and 9 hours at 200 degrees, here she is. 



Above I did not list my all of my rub or jerk ingriedants or amounts. I figure that most folks already have one that they like. However if anyone wants it, I will gladly share it. My process in a nutshell was indirect on the mini at 180 degrees for 2 hours over oak, pecan and cherry to lay down a heavy smoke profile. Then 9 hours at 200 degrees until the bone pulled away easily from the joint. As always, I hope that y'all enjoy this humble cook and thanks for looking. I know that time is money. May the Thunder Gods smile down upon us all my friends, and keep us ever in their good grace and favor. Good night and God bless.