1 1/2 teaspoons poultry seasoning
2 teaspoons dried oregano
3 teaspoons dried rosemary
3 tablespoons paprika
1 teaspoon salt
3 tablespoons dried parsley
1/2 teaspoon garlic powder
1 tablespoon paprika
1 teaspoon dried basil
Place the poultry seasoning, oregano, rosemary, paprika and salt in a medium bowl. Cover and refrigerate while preparing the brine.
Preheat an outdoor smoker for 250 to 265 degrees (113 to 116 degrees C).
Place chicken pieces in the open smoker pan. Place the grill rack into a shallow dish in the dish. Place 2 inches from the edge, and brush the chicken with the poultry seasoning mixture.
Smoke both sides of chicken, turning once. Grill uncovered for 2 to 3 minutes, turning once, or until internal juices run clear. Remove from grill and place on a surface to cool. Grill uncovered for 8 to 10 minutes, turning once.
To serve, shred the chicken breasts with a meat mallet, removing meat and bone from bones and shredding fat. Serve pieces on garlic leaves, cherry tomatoes or lettuce salad.
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