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Souvlakia Rub


1/2 cup olive oil
3 cloves garlic, minced
2 teaspoons salt
2 teaspoons oregano
1 teaspoon fresh ground pepper

I let them sit overnight in the refrigerator and then took them out to come to room temperature. I cooked them in the smoker at 250F, using seasoned maple for fuel. I started mopping with the remainder of the marinade after 4 hours in the smoker, mopping about every hour. Took them out after 12 hours, wrapped them in foil and let them sit for 2 hours in a dry cooler. They really turned out well. The injected marinade kept them moist and they were falling apart tender. Great flavor! The maple smoke blended quite well with the souvlakia marinade flavor. - - - - - - - - - - - - - - - - - - NOTES : Used this rub following Souvlakia Marinade on 2 smoked hams.

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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