Greek Rub
2 tsp dried parsley flakes
2 tsp dried oregano
1 ½ tsp pepper
1 tsp salt, sea, or kosher, or iodized
1 tsp onion powder
1 tsp garlic salt
1 tsp corn starch or arrow root
1 tsp bakers sugar (dry fine sugar not powdered)
1 tsp beef bouillon granules or powder without MSG
1 tsp mustard powder
1 tsp lemon zest
½ tsp meat tenderizer without MSG
½ tsp celery salt
¼ tsp cinnamon powder
¼ tsp nutmeg powder
¼ tsp ground thyme
I tripled the recipe so I'd have some ready when I wanted it. I also added the lemon zest cause mom always added lemon juice on her leg of lamb. When I do this recipe again, I'd add at least a tsp of garlic granules.
I unfroze 5 chicken breasts (bone in, purchased at $.97/lb so I loaded up on them), rubbed them with olive oil, and liberally rubbed with the Greek spices, then sprinkled with some more after rubbing. Here they are ready for the smoker, quite large.
I set the Elite at the 300* maximum and let the chicken rest on the counter while the smoker preheated. Used about 2.5 oz of Alder. Once the smoker almost came up to temp and was smoking pretty well, the chicken went into the smoker with Cookshack's temp probe inserted into the largest breast. After the breasts smoked for 90 minutes, I pulled them at 160*. The skins are partially torn because the breasts were still partially frozen when I separated them.
Only 4 in the picture cause the grandkids grabbed one while I went for the camera.
Started with a nice French onion soup (small bowl) and had salad and garlic bread with the chicken. Turned out great. I didn't have time to brine them but was suprised at how nice and moist they were by cooking to the correct temp. Very plump. They had a nice smoke flavor, and a nice Greek flair to them. Skin not crispy but definitely edible. Nice color, huh?
I'll try to find the other recipe for the Greek rub and will post it when I find it.
