Cornish hen on the WSM


 

T MacGreggor

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Couldn't remember the last time I had a Cornish hen, so for my 6th WSM smoke I brined, spatchcocked and apple wood smoked this baby for 2 hours at 250 before reaching 160 internal. Then the hen was flipped over skin down, the center section of WSM was removed, vents fully opened & the grill placed directly above coals for a few minutes to crisp the skin.
 
That looks great! Now that I've got a WSM I'm really paying attention to these cooks and this one is going on the must do list.
 

 

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