Smoked Cornish Hen Recipe
This Smoked Cornish Hen Recipe dry brines Cornish hens with a seasoning blend before they’re smoked to be flavorful, juicy, and crispy.
Ingredients
- 1 1/2 tablespoons coarse salt
- 1 teaspoon ground black pepper
- 2 teaspoons paprika
- 1 1/2 tablespoons sugar
- 2 Cornish hens
Instructions
- In a small bowl, combine the salt, pepper, paprika, and sugar.
- Pat the hens down well on all sides with a paper towel.
- Coat the hens in and on all sides with the spice rub.
- Transfer them to a rack over a sheet tray, tie the legs together with butcher’s twine, and dry brine in the fridge uncovered for 12 to 48 hours.
- When you’re ready to cook them, preheat the smoker to 250°.
- Place the hens on the grates of a smoker and smoke until the thickest part of the breast reaches 120°.
- From there, turn the heat to 350° and smoke until it reaches 165° internally. Remove them and let them rest at room temperature for 10 to 15 minutes before serving.
Notes
Make-Ahead: Leave the hens in the fridge to dry brine for 12 to 48 hours before smoking them. The hens can also be smoked up to 1 hour before serving. Tent them loosely with aluminum foil and warm them in a 200°F oven.
How to Store: Once cooled, transfer the hens to an airtight container and store them in the refrigerator for 3 to 4 days. They also freeze well for up to 2 months. Let them thaw in the fridge overnight before reheating and serving.
Reheating: Place the hens on a wire rack in a baking dish with 1/2 cup of water poured on the bottom. Cover the pan with aluminum foil and reheat in the oven at 325°F for 20 to 25 minutes or until hot.
Short on time? You can dry brine the hens for only 4 hours instead. They’ll still be somewhat flavorful and tender.
You do not need to rinse the hens underwater after they’re done brining. Don’t worry—they won’t taste overly salty.
Trussing the legs helps the hens cook evenly throughout. If you haven’t trussed poultry before, my guide on trussing a chicken with butcher’s twine will help.
Smoke the hens using applewood, cherry, hickory, maple, and pecan wood pellets to complement the savory spice rub.
Smoking the hens at low heat gently infuses them with smoke while keeping the meat moist. Finishing them on high heat crisps up the skin while ensuring the hens are cooked through.
Two Cornish hens typically take 1.5 to 2 hours to reach an internal temperature of 120°F when smoking at 250°F. After cranking up the heat to 350°F, they’ll need another 30 to 45 minutes to reach 165°F internally.
Use a reliable meat thermometer to monitor the internal temperature of the hens. Poultry should always be cooked to an internal temperature of 165°F.
Nutrition
Calories: 471kcalCarbohydrates: 5gProtein: 39gFat: 32gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gCholesterol: 227mgSodium: 2754mgPotassium: 561mgFiber: 0.5gSugar: 5gVitamin A: 738IUVitamin C: 1mgCalcium: 31mgIron: 2mg