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Created by: Pit Boss Kitchen
Beer Brined Smoked Cornish Hens
4 Servings
150 minutes Prep Time
720 minutes Cook Time
Chef Shaun O'Neale (MasterChef Season 7 Champion, DJ, Author of My Modern American Table) elevates the traditional smoked chicken with Smoked Cornish Hens which are brined overnight in a zesty beer, herbs, and pepper brine. The result is a tender, juicy, and extremely flavorful dish that is easy to smoke on your Platinum Series Lockhart Grill or Vertical Smoker. Utilizing meat hooks, the hens are hung to absorb smoke as it permeates throughout the grill.
Ingredients
2 tbsp Pit Boss Chicken & Poultry Rub
12 Cups Beer Brine
2 Cornish Game Hens
2 Lemons
6 Rosemary sprigs
Salt & Freshly Ground Black Pepper
12 Thyme Sprigs
Directions
Set your Pit Boss Lockhart grill to 300°F (Setting the grill at 300°F will keep the top smoker temp between 200°F and 215°F, this could vary depending on the air temp and general weather conditions. You want to keep the upper smoking cabinet between 200°F and 215°F) If you're using a vertical smoker, set temp to 200°F.
Stuff your hens with the rosemary, thyme, and lemons. Coat the skin with Pit Boss Chicken & Poultry Rub and freshly ground black pepper.
Stuff your hens with the rosemary, thyme, and lemons. Coat the skin with the ales pepper and freshly ground black pepper.
Remove the hens to rest. Final temp should be 160°F.
Serve these with some great creamed kale or charred asparagus.
