2 tbsp Ales Pepper
12 Cups Beer Brine
2 Cornish Game Hens
6 Rosemary sprigs
Salt & Freshly Ground Black Pepper
12 Thyme Sprigs
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.
In a large pot add all the ingredients except the beer and bring to a boil. Once the salt is completely dissolved remove from the heat and let cool completely. Pour in the beer and add the Cornish Hens, let brine for 12 hours. Remove from the brine and lightly rinse under cold water.
Inject some of the brine into the breast, thighs, and legs for even more tender and juicy meat.