Saturday was a busy day but I managed to smoke up 8 Cornish game hens for dinner and for lunch during today’s game.
Brined overnight in:
1-gallon water
1-gallon apple juice
1-cup brown sugar
½ cup canning salt
After brining and drying they were injected with butter and garlic salt.
After 30 minutes of smoke, they were topped with bacon and a couple were basted with a herb and garlic mixture.
I cooked them at about 250 until they reached 160 degrees and then upped the temp to about 300 to finish them at 170 degrees.
For dinner they were served with homegrown fingerling potatoes and sugar snap peas. For lunch today they will be served with potato chips and soda.
I really like the Redi Chek thermometer. With the remote receiver I don’t have to run out and check the temp every 15 minutes. Being able to set a timer and high/low temp alarms is a great bonus.
