Cornish hens

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Meat Mopper
Original poster
Jul 9, 2007
Orlando, FL
Hey all,

I'm thinking about throwing a few of these bad boys on the GOSM later this week. I'm gonna brine em up and rub them, wondering if there's anything about them that could be tricky? I am assuming they won't take too long to cook, I am thinking I'm going to put them in around 300* to get a nice crispy skin. I am hoping my cherry wood arrives by then...

Any help is appreciated!
Sounds like you are on the right track. I rub them inside and out with EVOO, then apply the rub. I do my birds at around 250-275, then to 300 when they are almost done to crispy up the skin.
I would consider brining them.

Kosher Salt
Orange Juice
Maple Syrup

Stick some cut up oranges pieces or cherries in the cavity during the smoke.

Spritz them with some oj or put orange slices (Debi's idea) on them.
That sounds tasty. Plenty of oranges here!

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