friesian_rain
Senior Cook
Smoked up some cornish hens in the WSM for Father's Day dinner. I brined them first with a brine made up of Hawaiian Jade sea salt, and Bell's poultry seasoning. I had a pile of leftover pieces of lump charcoal & wood from previous smokes ( mesquite, oak, hickory) so I used that and added some apple wood. Smoked them for about 3 hours, I think..... Did up a batch of my smoked baked beans, tossed salad and made some yummy corn bread. Only have a couple pictures, drank a few too many Caribbean Cosmo's :roll: before dinner and kinda forgot about the picture taking
The hens were moist and tender and perfectly smoked, and I didn't burn anything down !
The hens were moist and tender and perfectly smoked, and I didn't burn anything down !