guess what!? You've got a smoker. . ..

Discussion in 'Poultry' started by breck, Mar 8, 2008.

  1. So I'm just finishing breakfast this morning when here comes my buddy erik with 4 semi frozen cornish hens.
    Apparently there's dinner tomorrow night.
    I have a KC rival smoker.
    I dont think I have time to brine.

  2. travcoman45

    travcoman45 Master of the Pit OTBS Member

    Get them little buggers thawed out in some cold runin water, then brine em, may not take as long as you think bein them little hens! I would think 4 to 6 hours should get you buy on cornish.
  3. Had time for a short brine, thanks, the idea on the cold water thaw helped a bunch.
    I made a stuffing of green and red onions, lime, and some dry italian dressing, added a splash of apple cider.
    I kept some cider in the pan and basted every time I opened the somker.
    Had good luck holding at 225.
    For midget birds they turned out very moist and great.

    My daughter claimed they looked gross but didn't seem to mind stealing pieces out of the bowl while I was pulling it.
    She says I make good bird. [​IMG]

  4. richtee

    richtee Smoking Guru OTBS Member

    Brining times are usually not that long. 12 hours is a long brine- usually plenty for big chicken/small turkey. The couple hour brine on the Cornish was a big part of the reason for the moistness you noted...congrats!

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