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Peat smoked lemon rosemary Cornish hens

post #1 of 6
Thread Starter 
Hi everyone,
I figured I'd make my first post to coincide with the first time I cooked in my first smoker.
I marinated a couple of cornish hens in evoo lemon juice fresh chopped rosemary salt and pepper. The hens were lightly injected with a brine of salt sugar water and a little lemon juice.
I used a mix of Irish peat and pecan chips that I purchased from Sneaky Peat. I have to say it went great with the rosemary!
The hens were set on a rack breast down on a bed of rosemary with a drip pan placed on the rack below.
They took about 2 hours with the smoker ranging in the 260's (still trying to get the heat right with the thermostat on this)
They were some of the tenders juiciest birds I've had. I cooked them to an internal of 170.
Served up with a little NZ Sauv Blanc, in short order there was nothing left but the bones!

Edited by Rich Soby - 1/16/16 at 2:13am
post #2 of 6

First off, Welcome to SMF! You did a nice job with the hens! They look great!



post #3 of 6
Thread Starter 
Thank you Al.
post #4 of 6
Those look tasty!icon14.gif
post #5 of 6

RS, Those birds look great !

post #6 of 6
Welcome aboard! Interesting call on the peat. Ordered some for a friend to burn in their fireplace a few years back and it did small good. Might have to try it in the smoker. Love those un oaked NZ sav blancs too. Really nice with smoked food.
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