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Cornell Style Smoked Cornish Game Hens




Source of Recipe


Combined from several recipes on The Virtual Weber Bullet, Chris Allingham


Recipe Introduction


This recipe combines the basic preparation methods in Chris’s Cornell Chicken recipe with the cooking method for Cornish game hens in his Cornish Game Hens - Peach Glaze recipe.


Recipe Link: https://www.virtualweberbullet.com

List of Ingredients




Cornish Game Hens
Cornell Chicken Sauce, recipe below
Cornell Chicken Rub, Chris’s recipe below - I used McCormick Montreal Chicken Seasoning instead of this rub
Two decent blocks of fruit wood (I used apple)


Recipe



HEN PREP:
Thaw completely, takes about a day in the fridge. Check the cavity for any giblets, etc. Trim excess skin and fat from opening. Apply rub to inside and outside of bird. Massage gently into skin. If you can get it under the skin without ripping it, rub there too. Tie legs with kitchen twine. Store uncovered four hours to overnight in fridge. WARNING – the rub is pungent, will affect absorbent items in fridge.

SMOKER PREP: Line water pan with foil. Do not put water in the water pan.

DAY OF COOK:
Baste with Sauce before cooking. Redust with rub if desired.

Light one chimney of charcoal, do not start with additional cold coals in the smoker (as I would with pork.) Bring smoker to 275 F. Add smoker wood.

Place birds, breast side up, on top grate. Leave them there until breast temp reaches 150 F, beginning temp check at about the two hour mark. Should take up to three.

Baste with Sauce at 1 hour on exposed side. Do not attempt to baste the bottom.

Baste again with sauce 5 to 15 minutes before pulling, but do not overcook just to let this baste sit on the heat.
Rest 5 minutes. Each bird serves one, or two very small appetites.

CORNELL CHICKEN RUB:
1 Tablespoon poultry seasoning
2 teaspoons table salt
2 teaspoons black pepper, freshly ground

Combine rub ingredients in a small bowl and set aside.

CORNELL CHICKEN SAUCE:
1/2 cup cider vinegar
3 Tablespoons Dijon mustard
1 Tablespoon chopped fresh sage leaves
1 Tablespoon chopped fresh rosemary
1/2 cup olive oil
1/2 teaspoon table salt
1/2 teaspoon black pepper, freshly ground

Place vinegar, mustard, sage, rosemary, salt, and pepper in blender and process until smooth, about 1 minute. With blender running, slowly add oil until incorporated. Transfer sauce to a bowl for basting later in the cooking process.