Yoshida Game Hens

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meateater

Legendary Pitmaster
Original poster
SMF Premier Member
Oct 17, 2009
8,983
63
Hendertucky, Nv.
Well heres my X-mas smoke job. I brined these 4 birds for 16 hours with lemon and lime and kosher salt.
Washed them good and into the Y-sauce original for 5 hours. I put them upside down and filled the cavity
and kept basting them. Now onto the smoker till 170* with apple,cherry and maple wood combo. I took the
leftover Y-sauce and reduced it down for a mop. I had a hummingbird keep watch over the smoke or he just
liked the warmth, not sure. And of course here's the qview. Enjoy and Merry Christmas to all!
 
We just love the game hens in our house. But the yoshida on game hens oh well let us know how they taste.
 
I like it very much, kinda sweet, kinda salty. I use the skin and bones for a stock and just consume the meat.
 
Great looking birds, what smoking temp did you use?
 
I smoked at 250* + - a bit for 2 1/2 hours according to my lid therm. I had my Weber style remote working the breast while I stayed indoors in the warmth. I pulled at 170* and foiled for 30 minutes.
 
I know what you are thinking...and there probably isn't enough meat on him for a Yoshida bath and apple wood smoke!
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