Just pulled out three Cornish hens and a 2.5# chuck roast from separate brine pots (24hours). I used chillirelano's brine recipe. Placed in separate AL pans and covered in fridge. Planning on putting both birds and Beef in smoker. Wife making her cornbread stuffing and I'll add the taters with gravey. Question is this is my first experience with the hens is about how long will they take. I run my wood smoker around 225 240. The roast is just along for the ride until IT 125. I'll pull and put in fridge for Sunday all day simmer with veggies.
