WOW! Smoked Cornish Hens


 
Ernest Buckley

Ernest Buckley

TVWBB Fan
I made cornish hens again last evening for the second time. However I did not use my WSM. Instead I used my 22 1/2 Silver One Touch with Kingsford Charcoal and Apple Wood. The internal temp at the breast read 165 when I removed them from the grill and then I let them sit for a good 45 minutes in foil. My wife and I devoured one each. I actually had one with Larry Wolfes rub and it was absolutely beautiful. Thanks Larry. My wife had my simple rub of kosher salt, garlic, black pepper, nutmeg and thyme. Next week I`ll try smoking them on the WSM but honestly they were so tender and juicy, I may have to rethink that.

Question: If I do smoke them on the WSM, what would be the recommended temp. and how long?

Thanks,
EB
 
Sounds excellent Ernest! These were some of my first ever cooks. I’d recommend basically the same as you did, with the WSM set up as a roaster (perhaps a bit better flavor than the kettle?). Foiled water pan, no water, all vents 100%, one chimney load hot + maybe ½ more (questionable here) on top, 2 chunks of apple wood, assemble, put on chicken, walk away, check in 40 min. Perhaps the easiest/best ratio of all cooks (next to pulled pork).
 
I have done chicken like that . I use one chimney of lit with foiled empty water pan, put the bird on and let it rip. I don't even check the temperature of the smoker because I know it will be in the high 300's (even higher with the door cracked open). Pull the chicken at 160 and rest. Takes about 40-45 mins.
 
Hmmm, I think I'll be doing Cornish Hens this way as the next cook on the EZQue
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