Re: Cornish Hens Beer can style
The cornish hens turned out pretty good. They had excellent color, nice smoke penetration, and excellent flavor. Most of the meat was fall off the bone tender and very juicy. However, the breast was a tad dry, and seemed to be over cooked. I smoked them at about 225 for 4 hrs....probably a tad too long, but it's hard to tell without a proper thermostat. I really need to get one of those dual probe temp gauges so I can monitor my temps more closely. I've been looking over everyone's recommendations in that thread, and will certainly have one before I do any more poultry.
I smoked using mesquite again. That and hickory are the only types of wood I am able to find around here. I did find some apple pellets. Has anyone ever used those, and did you have any success?