2 teaspoons salt
2 teaspoons pepper
1 teaspoon parsley flakes
1 tablespoon dried oregano
1/4 teaspoon rosemary
1 large clove garlic
1 medium onion, finely chopped
1/2 cup vinegar
1 cup olive oil
1 fistful fresh basil

Combine all ingredients in blender and blend marinade until fine enough to pass through an meat injection needle. Inject and set in refrigerator 24 hours then smoke.