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Cornish Hens today

post #1 of 12
Thread Starter 

First attempt with them.  Doing a four hour brine, a rub, and couple hours over pecan.  May lay some bacon over them, haven't decided yet, brine should keep them moist but like I said first time.  Done tons of chicken and turkey and plan was to follow the same path.  With them being so small do they tend to dry out?  Any other tips?

post #2 of 12
Thread Starter 

Turned out nice.

 

post #3 of 12
Nice lookin hens, great job ! I need to do some, been a while !

Yours look tasty, what wood ya use ?
post #4 of 12
Wow those turned out amazing,great smoke!points1.png
post #5 of 12
Thread Starter 

Pecan, bout 2 hours 225 - 250.

post #6 of 12
Thread Starter 

High marks from my family who is used to good smoked meat.  Will do again.  Paired with some southern collards and pintos.  Good eating.

post #7 of 12

Really nice hens. Good job

post #8 of 12

Marvelous looking Hens , now a plated shot would be nice. . . :beercheer:

post #9 of 12
Thread Starter 

 

Umm, umm.

post #10 of 12
Quote:
Originally Posted by TitanEd View Post




Umm, umm.

Great lookin plate & I really like pecan ! icon14.gif
post #11 of 12
Thread Starter 

 

My assistant chef and official taste tester, Rufus.

post #12 of 12
That's awesome, I have one of them too ! biggrin.gif
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