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Smoked Cornish Hens

Small Cornish hens brined, seasoned with an oil-rub paste and smoked with pecan and orange wood.
Cook Time 2 hours
Brining 4 hours
Servings 4 servings
Author Jeff Phillips

Ingredients

Cornish Hens

  • 4 Cornish hens about 1 lb each; estimated batch size
  • ¼ cup olive oil
  • 1 cup Jeff's original rub for coating the birds
  • barbecue sauce optional, for serving

Brine

  • 1 gallon cold water
  • 1 cup kosher salt
  • 8 tablespoons Jeff's original rub 2 tablespoons per hen before adding the brine

Optional Sautéed Beets

  • 3 fresh beets trimmed, peeled and thinly sliced
  • 3 tablespoons olive oil plus more for finishing
  • kosher salt and coarse pepper to taste

Optional Parsnips with Leeks

  • 5 parsnips trimmed, peeled and thinly sliced diagonally
  • 3 leeks white ends only, thinly sliced
  • 3 tablespoons olive oil
  • kosher salt and coarse pepper to taste

Instructions

Hens

  • Thaw the hens completely. Dissolve the kosher salt in the cold water.
  • Place the hens in a nonreactive container. Sprinkle each with about 2 tablespoons rub, then add enough cold brine to cover.
  • Cover and refrigerate about 4 hours, stirring or turning the hens about once an hour for even coverage.
  • Discard the brine, drain and pat the hens dry. Coat in a large bag with about 1/4 cup oil and 1 cup rub, rolling or massaging until well covered.
  • Prepare the smoker for about 240°F using a 50/50 blend of pecan and orange, or another fruit wood if orange is unavailable.
  • Place the hens across the grate bars with about 1 inch between them. Smoke about 2 hours until the thickest parts of the breast and thigh reach 165°F.
  • Serve immediately, with warm barbecue sauce if desired.

Optional Beets

  • Heat a heavy pan over medium-low heat for about 5 minutes. Add 3 tablespoons oil and the beets. Sauté 7–8 minutes, turning often.
  • Cover, reduce heat to low and cook about 15 minutes until just tender, turning occasionally. Finish with a little more oil, salt and pepper.

Optional Parsnips with Leeks

  • Soak the sliced leeks in cold water, lift them out leaving the grit behind and drain.
  • Heat 3 tablespoons oil in a heavy pan over medium-low heat. Sauté leeks 2–3 minutes, then add parsnips and cook about 5 minutes, stirring.
  • Cover and cook about 10 more minutes until tender. Season with salt and pepper.

Notes

Estimated yield: 4 servings assumes four approximately 1 lb hens, one per person; the source does not state the number of hens in its batch. The source's 1/4 cup oil and 1 cup coating rub are retained as batch amounts; adjust to cover your birds. Brine rub scales at 2 tablespoons per hen. The optional vegetable sides are separate from the hen cooking time, and larger hens may take longer.