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Beer Brined Smoked Cornish Hens

Beer Brined Smoked Cornish Hens

Category Poultry Smoke
Servings 4
Prep Time 150 minutes
Cook Time 720 minutes

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.

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Ingredients

  • 2 tbsp Ale House Beer Can Chicken Rub
  • 12 Cups Beer Brine
  • 2 Cornish Game Hens
  • 2 Lemons
  • 6 Rosemary sprigs
  • Salt & Freshly Ground Black Pepper
  • 12 Thyme Sprigs

Special Tools

  • Brining Bucket
  • Butcher Twine

Directions

  1. Set your Pit Boss Lockhart grill to 300°F (Setting the grill at 300 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.
  2. Stuff your hens with the rosemary, thyme, and lemons. Coat the skin with the Ale House Beer Can Chicken Rub and freshly ground black pepper.
  3. Stuff your hens with the rosemary, thyme, and lemons. Coat the skin with the ales pepper and freshly ground black pepper.
  4. Remove the hens to rest. Final temp should be 160°F.
  5. Serve these with some great creamed kale or charred asparagus.
  6. ENJOY!