Smoked Cornish Hens
Learn how to cook the perfect bird with our smoked Cornish hen recipe. An underrated cut of meat, but one of the best smoker recipes!
Ingredients
- 2 Cornish hens whole, with giblets removed
Brine
- ½ gallon cold water
- ½ cup kosher salt
- ½ cup brown sugar
BBQ Rub
- 2 tbsp smoked paprika
- 1 tbsp thyme
- 2 tbsp chili powder
- 2 tbsp cayenne pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp kosher salt
- 2 tbsp ground black pepper
Instructions
- Pour the cold water in a gallon container, and stir in the salt and brown sugar until they have fully dissolved
- Rinse the hens under cold water before transferring to the gallon container. Submerge the hens as much as possible.
- Transfer container to refrigerator and leave to brine for 4-10 hours, or overnight
- Remove the birds from the brine solution and wash under cold water. Pat dry with paper towel
- Start up smoker to 225°F (107°C) and set up for 2-zone cooking
- Combine rub ingredients in a small bowl. Apply generously to surfaces of hens
- Cook until internal temperature of the breast and thigh parts of the hens has reached 165°F (74°C), about 1 ½ to 2 hours
- Remove hens from smoker and leave to rest for 10 minutes
- Serve up and enjoy!