Easiest Way to Cook Tasty Applewood Smoked Cornish Hens

Applewood Smoked Cornish Hens. Most people might traditionally smoke Cornish hens around Thanksgiving or Christmas, but I like to smoke these year-round. These hens are prepared with a good brine to help lock in a more robust flavor, before being smoked for hours low and slow to really help it reach that delicious tender and juicy flavor we always aim for. Make the brine: Mix kosher salt and water, let dissolve completely..

Applewood Smoked Cornish Hens Season the washed and dried game hens with the rub and arrange on a sheet tray. Meanwhile, in a small saucepan over medium heat, add butter to melt. See great recipes for Applewood Smoked Cornish Hens too! You can cook Applewood Smoked Cornish Hens using 6 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Applewood Smoked Cornish Hens

  1. It’s 6 of Cornish Game Hens.
  2. It’s 8 TBS of McCormick Bruschetta Sweet Basil & Oregano Seasoning.
  3. It’s 6 TBS of Olive oil.
  4. Prepare 1 gallon of Bottled Water.
  5. You need 1 cup of Kosher Salt.
  6. It’s of Apple wood for smoking.

Today Tami is making Applewood Smoked Chicken in the Masterbuilt Electric Smoker. We will make a homemade chicken injection, season and smoke the chicken, and then finish it with Chick Dip BBQ Sauce. Traeger Smoked Cornish Hens are a fast and easy dinner grilled on the Traeger wood-pellet grill and liberally seasoned with my favorite Spiceology rubs. These little grilled Cornish hens are so tiny that they are basically individual portions, and the smaller size has the added benefit of being a faster cook than a larger bird.

Applewood Smoked Cornish Hens instructions

  1. Make the brine: Mix kosher salt and water, let dissolve completely. It could take an hour or more. You can also add in some seasoning if you want to, anything you put in the brine will adhere to the meat..
  2. Place game hens and brine in brine bag and place in fridge for 2 to 3 hours..
  3. Remove hens from brine and rinse thoroughly..
  4. Spatchcock the hens, remove the back bone and butterfly. (You can google how to do this).
  5. Cover each hen with 1 TBS of olive oil..
  6. Use at least 1 TBS of seasoning on each hen (this depends on your flavor palate and how much seasoning you like).
  7. Place hens breast up on your grill/smoker and smoke until internal temp reaches 165 degrees. I use an igrill so I do not have to open the lid until they are complete..

If you have hungry teenagers, they might want two! I am not a huge fan of stuffing poultry. I tend to overcook my birds when stuffed out of fear that the stuffing might contain some raw poultry juices in the center. However, stuffing a small bird like a hen is generally pretty safe. My preference is to use fruit in the cavity of the hens.